Creamy rice with roasted turnip, baby spinach and light yogurt wholegrain mustard cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the turnip cubes with 1 tablespoon olive oil, half of the thyme, 1/2 teaspoon salt, and a little black pepper. Spread them on a tray and roast for 20 minutes, stirring halfway through, until tender and browned at the edges.

2. 2

   While the turnip roasts, combine the Greek yogurt, wholegrain mustard, lemon zest, and 2 tablespoons of the hot vegetable stock in a bowl. Stir until smooth and lightly creamy, then set aside.

3. 3

   Heat the vegetable stock in a saucepan and keep it over very low heat so it stays hot.

4. 4

   In a wide pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallot and cook for 3 to 4 minutes until translucent. Add the garlic and cook 30 seconds more, without letting it brown.

5. 5

   Add the arborio rice and toast it for 1 to 2 minutes, stirring, until the grains look glossy. Pour in the dry white wine and cook until it has almost completely evaporated.

6. 6

   Begin adding the hot vegetable stock one ladle at a time, stirring often. Let the rice absorb most of the liquid before adding more. Continue this way for 16 to 18 minutes.

7. 7

   When the rice is almost done, fold in the roasted turnip and baby spinach. Stir for 1 to 2 minutes so the spinach wilts and the turnip blends in without fully breaking apart.

8. 8

   Remove the pot from the heat. Add the butter, grated Parmesan, the remaining thyme, and the light yogurt wholegrain mustard cream. Stir vigorously until the texture is creamy and cohesive. Adjust with salt and black pepper.

9. 9

   Let it rest for 1 minute. Serve immediately, with a little extra Parmesan if desired.