Creamy rice with charred leek, white beans, and light goat cheese cream with lemon and chives

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks on a tray, coat them with 15 ml (1 tbsp) olive oil, add a pinch of salt and pepper, and roast for 18 to 20 minutes until tender and deeply charred around the edges.

2. 2

   Meanwhile, in a bowl combine the goat cheese, plain yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, and half of the chives. Stir until smooth and light, then set aside.

3. 3

   When the leeks are ready, slice half of them thinly and keep the other half in longer strips for garnish.

4. 4

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

5. 5

   Add the short-grain rice and toast it for 1 to 2 minutes, stirring so it is well coated. Pour in the dry white wine and let it reduce almost completely.

6. 6

   Add the hot vegetable broth gradually, stirring often. Cook the rice for 15 to 17 minutes, adding more broth as it is absorbed, until you reach a creamy consistency.

7. 7

   Halfway through cooking, add the cooked white beans and the sliced roasted leeks. Keep stirring gently so the beans blend in without fully breaking apart.

8. 8

   When the rice is done, turn off the heat and add the butter along with 2 tablespoons of the light goat cheese cream. Stir vigorously to finish the rice and make it glossy.

9. 9

   Taste and adjust with salt and black pepper. Serve immediately topped with the roasted leek strips, spoonfuls of the remaining light cream, and the rest of the chives.

10. 10

    For an even more aromatic finish, add a little extra lemon zest just before serving.