Creamy rice with spiced carrot, sautéed spinach, and lemon ricotta

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 tablespoon olive oil, ground cumin, sweet paprika, dried thyme, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 20 minutes, until tender and lightly golden.

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   2. While the carrots roast, heat the vegetable broth in a saucepan and keep it warm over low heat.

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   3. In a small bowl, mix the ricotta with the lemon zest, 2 teaspoons lemon juice, and a pinch of salt. Set aside.

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   4. In a wide pot, heat 1 tablespoon olive oil over medium heat. Add the fresh spinach and sauté for 1 to 2 minutes until wilted. Remove, drain lightly if needed, and set aside.

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   5. In the same pot, add the remaining tablespoon of olive oil and the butter. Add the onion and cook for 5 minutes over medium heat until translucent. Stir in the garlic and cook 30 seconds more.

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   6. Add the short-grain rice and stir for 1 minute to coat the grains well. Pour in the white wine and cook, stirring, until the liquid is almost fully reduced.

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   7. Add a ladle of hot broth and cook over medium heat, stirring frequently. Continue adding broth little by little, waiting until the rice has absorbed most of the liquid before adding more. This process will take about 16 to 18 minutes.

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   8. When the rice is nearly done, fold in the roasted carrots and sautéed spinach. Stir gently to distribute them without breaking up the carrots too much.

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   9. Turn off the heat and add the grated Parmesan, then season with the remaining salt and more black pepper to taste. Stir until the texture becomes creamy and loose. If needed, add a small splash of extra hot broth.

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    10. Serve the creamy rice in shallow bowls. Spoon the lemon ricotta over the top and finish with the toasted pumpkin seeds and, if desired, a little extra grated Parmesan.