Creamy Rice with Roasted Leeks, Tender Fava Beans and Citrusy Mint Ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks on a baking tray, toss them with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper, then roast for 15 minutes until tender and lightly browned at the edges.

2. 2

   Meanwhile, heat the vegetable broth in a saucepan and keep it very hot over low heat, without letting it boil aggressively.

3. 3

   In a small bowl, mix the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, and half of the chopped mint. Stir until smooth and set aside.

4. 4

   In a wide pot, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until translucent. Add the garlic and cook 1 minute more.

5. 5

   Add the short-grain rice to the pot and toast it for 2 minutes, stirring so it is well coated with the aromatic base.

6. 6

   Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol has mostly evaporated.

7. 7

   Add one ladle of hot broth and cook over medium heat, stirring often. Continue adding the broth little by little as the rice absorbs it, for about 16 to 18 minutes.

8. 8

   When the rice is about 5 minutes from being done, add the cooked tender fava beans and the roasted leeks. Stir gently so they keep their shape.

9. 9

   Remove the pot from the heat when the rice is creamy and slightly loose. Add the butter, grated Parmesan, and half of the citrus ricotta. Stir vigorously for 1 minute to emulsify.

10. 10

    Taste and adjust with salt and black pepper. Serve immediately, topping each portion with the remaining ricotta and the reserved fresh mint.