Creamy rice with flat green beans, roasted lemon and light ricotta-basil cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut the lemon in half and place one half, cut side down, on a small tray. Roast for 12 minutes until lightly caramelized. Set aside.

2. 2

   In a saucepan, keep the vegetable stock hot over low heat so it is ready throughout the rice cooking process.

3. 3

   In a blender cup or small processor, combine the ricotta, 1 garlic clove, fresh basil, 1 tablespoon of olive oil, the zest from the unroasted lemon half, 1 teaspoon lemon juice, a pinch of salt, and some black pepper. Blend until smooth and light, then set aside.

4. 4

   Heat 2 tablespoons of olive oil in a wide pot over medium heat. Add the flat green beans and sauté for 4 minutes until tender but still bright green. Transfer to a plate and set aside.

5. 5

   In the same pot, add the remaining tablespoon of olive oil, the sweet onion, and 2 minced garlic cloves. Cook for 6 minutes over medium-low heat, stirring, until the onion is soft and translucent.

6. 6

   Add the short-grain rice and stir for 1 minute to coat and lightly toast it. Pour in the dry white wine and cook for 2 minutes until the alcohol evaporates.

7. 7

   Begin adding the hot vegetable stock gradually, about one ladle at a time, stirring often. Cook the rice for 14 minutes, adding more stock as it is absorbed.

8. 8

   When 4 minutes of cooking remain, add the reserved flat green beans. Continue adding stock and stirring until the rice is creamy and perfectly cooked.

9. 9

   Turn off the heat and add the butter and grated Parmesan. Stir vigorously to emulsify. Squeeze a few drops from the roasted lemon over the rice and scrape in a little of its caramelized flesh to deepen the flavor.

10. 10

    Let rest for 2 minutes. Serve the creamy rice with spoonfuls of the light ricotta-basil cream on top, a little more black pepper, and, if desired, a few extra drops of roasted lemon juice.