Creamy rice with roasted leek, sautéed white grapes and mild Manchego cream with thyme

Name: Creamy rice with roasted leek, sautéed white grapes and mild Manchego cream with thyme
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 11.3 oz arborio rice; 2 units (about 14 oz) leeks; 6.3 oz seedless white grapes; 2.8 oz shallot; 2 cloves garlic; 4.2 cups hot vegetable stock; 6.8 tbsp dry white wine; 3.2 oz semi-cured Manchego cheese, grated; 0.34 cup cooking cream; 2.1 tbsp butter; 2 tbsp extra virgin olive oil; 0.2 oz fresh thyme; 1 tsp black pepper; 1 tsp salt; 1 unit lemon

An original, elegant creamy rice that pairs the sweet roasted depth of leek with juicy sautéed white grapes and a mild Manchego cream scented with thyme. The result is a balanced vegetarian dish with creamy texture and a contrast of savory, sweet, and herbal notes.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g arborio rice (also sirve arroz carnaroli)
2 units (approx. 400 g) leeks (solo the parte blanca and verde tierna, sliced finas)
180 g seedless white grapes (cut por the mitad)
80 g shallot (chopped fina)
2 cloves garlic (chopped finos)
1000 ml hot vegetable stock (mantener hot)
100 ml dry white wine (for desglasar)
90 g semi-cured Manchego cheese, grated (divided)
80 ml cooking cream (for the cream of manchego)
30 g butter (divided)
30 ml extra virgin olive oil (divided)
6 g fresh thyme (hojitas separadas)
2 g black pepper (to taste)
6 g salt (ajustar al final)
1 unit lemon (zest fina of 1/2 lemon)

Nutrition facts

per serving

492 kcal

Calories

13.2 g

Protein

58.4 g

Carbs

19.8 g

Fat

2.9 g

Fiber

55.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Heat the vegetable stock in a saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.
2
2. Preheat the oven to 220 °C / 425 °F. Toss the leeks with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Spread them on a tray and roast for 15 minutes, stirring halfway through, until deeply softened and browned at the edges.
3
3. Meanwhile, in a small pan, warm the cooking cream over low heat without boiling. Add 60 g of the grated Manchego cheese, stirring until smooth. Add the zest of 1/2 lemon and 1 teaspoon thyme leaves. Keep warm.
4
4. In a separate skillet, heat 10 g butter with 1 teaspoon olive oil. Add the halved seedless white grapes and sauté for 2 to 3 minutes over medium heat until glossy and just tender, but not collapsed. Set aside.
5
5. In a wide pot, heat the remaining olive oil and 10 g butter. Cook the shallot for 3 minutes over medium heat until translucent. Add the garlic and cook for 30 seconds more.
6
6. Add the arborio rice and toast it for 1 to 2 minutes, stirring, until the grains are well coated and slightly translucent around the edges.
7
7. Pour in the dry white wine and cook, stirring, until the alcohol evaporates and the liquid is almost fully reduced.
8
8. Add one ladle of hot vegetable stock and cook over medium heat, stirring often. Continue adding stock little by little, waiting until the rice has absorbed most of the liquid before adding more. Continue for 16 to 18 minutes, until creamy and the grains are tender with a slight al dente bite.
9
9. Fold in the roasted leeks, reserving a small amount for finishing. Add half of the sautéed grapes as well and stir gently.
10
10. Remove the pot from the heat. Add the mild Manchego cream, the remaining butter, and the remaining 30 g grated Manchego. Stir vigorously to finish the rice. Adjust with salt, black pepper, and the rest of the fresh thyme.
11
11. Serve immediately and top with the reserved grapes and reserved leeks for contrast in texture and color.

Chef tips

For an even creamier finish, keep the rice slightly looser in the pot than you think is needed; it will tighten a bit when served. Do not boil the Manchego cream, or the cheese may split.

Substitutions

You can replace Manchego with mild pecorino or a similar aged sheep’s milk cheese. White grapes can be swapped for seedless red grapes, and shallot for sweet white onion. For an alcohol-free version, replace the white wine with 100 ml extra stock plus a few drops of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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