Creamy rice with roasted red pepper, sautéed fennel, and light lemon-dill yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell peppers on a baking tray, rub them with 1 tablespoon of olive oil, and roast for 20 minutes, until the skin is blistered and the flesh is tender.

2. 2

   Remove the peppers from the oven, cover them for 5 minutes in a bowl or with a clean kitchen towel so they steam, then peel them and blend with the sweet paprika into a thick purée. Set aside.

3. 3

   In a wide pot, heat the remaining olive oil over medium heat. Add the yellow onion, fennel, and a pinch of salt, and cook for 8 minutes until tender and lightly golden.

4. 4

   Add the chopped garlic and cook for 1 more minute, stirring so it does not burn.

5. 5

   Add the short-grain rice and toast it for 1 minute, stirring well so it absorbs the oil and vegetable juices.

6. 6

   Pour in the dry white wine and let it reduce almost completely for 2 minutes.

7. 7

   Stir in the roasted red pepper purée. Begin adding the hot vegetable stock little by little, stirring frequently and adding more as the rice absorbs it, for 16 to 18 minutes, or until creamy and properly cooked.

8. 8

   While the rice cooks, mix the plain Greek yogurt with the lemon zest, 2 tablespoons lemon juice, the chopped fresh dill, and a pinch of black pepper in a small bowl.

9. 9

   When the rice is ready, turn off the heat and add the butter. Adjust with salt and black pepper, stirring to give it shine and an even creamier texture.

10. 10

    Serve the creamy rice immediately with spoonfuls of the light yogurt sauce on top, and garnish with the reserved fennel fronds.