Christmas creamy rice wreath with roasted squash, confit leek and parmesan hazelnut crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a tray and toss with 1 1/2 tablespoons olive oil, smoked paprika, cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Roast for 25 minutes, turning halfway through, until golden and tender.

2. 2

   Meanwhile, heat a large skillet over low heat. Add the butter, 1/2 tablespoon olive oil, and the leeks. Cook slowly for 12 to 15 minutes, stirring, until very soft and sweet. Add the garlic and cook for 1 minute more.

3. 3

   Add the arborio rice to the skillet with the leeks and stir for 2 minutes to toast it lightly. Pour in the white wine and cook until nearly evaporated.

4. 4

   Add the hot vegetable stock gradually, stirring often, for 15 to 18 minutes, until the rice is creamy and still slightly firm in the center. Stir in the heavy cream, 70 g / 3/4 cup of the parmesan, 1/2 teaspoon salt, the fresh thyme, and the lemon zest. Mix well.

5. 5

   Fold in most of the roasted squash gently, reserving a handful for the top. Adjust salt and pepper to taste.

6. 6

   Lower the oven to 190 °C / 375 °F. Lightly grease a 24 cm / 10-inch ring mold with a little olive oil. Transfer the rice mixture to the mold and smooth the top.

7. 7

   In a small bowl, mix the toasted hazelnuts, breadcrumbs, the remaining 50 g / 1/2 cup parmesan, and 1 tablespoon olive oil. Scatter this mixture over the rice. Arrange the reserved squash on top.

8. 8

   Bake the wreath for 20 to 22 minutes at 190 °C / 375 °F, until heated through and golden on top. Let it rest for 10 minutes before unmolding.

9. 9

   Run a knife around the edges, unmold carefully onto a platter, and finish with the chopped fresh parsley. Serve hot.