Creamy rice with smoked carrot, sautéed kale, and light chèvre orange cream with pumpkin seeds

Name: Creamy rice with smoked carrot, sautéed kale, and light chèvre orange cream with pumpkin seeds
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 11.3 oz arborio rice; 12.3 oz carrots; 4.2 oz kale; 2.8 oz shallot; 2 cloves garlic; 4.6 cups vegetable stock; 0.42 cup dry white wine; 3.2 oz soft goat cheese; 0.25 cup plain yogurt; 1 whole orange; 1.1 oz pumpkin seeds; 3 tbsp extra virgin olive oil; 1 tbsp butter; 1.5 tsp smoked paprika; 2 tsp fresh thyme; 1 tsp salt; 0.5 tsp black pepper

An original, comforting creamy rice where the sweetness of roasted smoked paprika carrots is balanced by sautéed kale, a light orange-scented goat cheese cream, and the crunch of pumpkin seeds.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g arborio rice (or arroz of grano redondo for meloso)
350 g carrots (peladas and cut en medias lunas finas)
120 g kale (without stalks duros, troceada)
80 g shallot (chopped fina)
2 cloves garlic (chopped)
1.1 l vegetable stock (hot)
100 ml dry white wine (approx. 6.8 tbsp)
90 g soft goat cheese (tipo chèvre)
60 g plain yogurt (without sugar)
1 unit orange (zest fina and 30 ml/2 tbsp of zumo)
30 g pumpkin seeds (tostadas)
45 ml extra virgin olive oil (divided)
15 g butter (for dar brillo final)
4 g smoked paprika (dulce)
2 g fresh thyme (solo the leaves)
6 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

467 kcal

Calories

11.2 g

Protein

58.6 g

Carbs

19.8 g

Fat

4.9 g

Fiber

53.7 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
Preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 tablespoon olive oil, smoked paprika, half of the thyme, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 20 minutes at 220 °C / 425 °F, stirring halfway through, until tender and lightly caramelized.
2
While the carrots roast, heat the vegetable stock in a saucepan and keep it at a very gentle simmer so it stays hot.
3
In a small bowl, mix the soft goat cheese, plain yogurt, orange zest, and 2 tablespoons orange juice until smooth and lightly creamy. Set aside.
4
Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.
5
In a wide pot, heat 1 tablespoon olive oil over medium heat. Add the kale with a pinch of salt and sauté for 2 to 3 minutes until wilted but still vibrant. Remove and set aside.
6
In the same pot, add the remaining tablespoon of olive oil and cook the shallot for 3 minutes over medium heat until translucent. Add the garlic and remaining thyme, and cook for 30 seconds more.
7
Add the arborio rice and stir for 1 minute to coat and lightly toast the grains. Pour in the dry white wine and cook for 1 to 2 minutes until almost evaporated.
8
Start adding the hot stock, one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. Continue this way for 16 to 18 minutes.
9
When the rice is nearly done, fold in the roasted carrots and sautéed kale. Add a little more stock if needed to keep a creamy, loose texture and cook 2 minutes more.
10
Turn off the heat and stir in the butter with half of the light goat cheese and orange cream. Adjust with the remaining salt and black pepper to taste. Let rest for 1 minute.
11
Serve the creamy rice hot, topped with spoonfuls of the remaining cream and finished with the toasted pumpkin seeds.

Chef tips

For the best texture, the rice should be loose and creamy, not stiff; if it thickens too much before serving, add a little more hot stock. Roast the carrots in a single layer for better caramelization.

Substitutions

You can replace kale with chard or sturdy spinach. Goat cheese can be swapped for cream cheese, though the flavor will be less tangy. If you prefer not to use wine, use the same amount of stock plus a few extra drops of orange 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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