Creamy Rice Bake with Roasted Fennel, Spinach and Seed Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease an დაახლოებით 8 x 8 inch baking dish with a little of the olive oil.

2. 2

   Place the fennel on a tray and toss it with 1 tablespoon olive oil, half of the thyme, 1/4 teaspoon salt, and a little black pepper. Roast at 220 °C / 425 °F for 20 minutes, until tender and browned at the edges.

3. 3

   Meanwhile, in a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté the onion for 4 minutes until softened. Add the garlic and cook 30 seconds more.

4. 4

   Stir in the short-grain white rice and cook for 1 minute to lightly toast it. Pour in the hot vegetable broth, add 1/2 teaspoon salt, and cook over medium-low heat for 15 minutes, stirring a couple of times, until the rice is tender and creamy.

5. 5

   In a large skillet, heat the remaining tablespoon of olive oil. Add the spinach and cook for 2 minutes until wilted. Stir in the lemon zest and a pinch of salt.

6. 6

   Remove the rice from the heat and add the heavy cream, 70 g (about 2.5 oz) of the grated Manchego cheese, the remaining thyme, and a little black pepper. Mix well until creamy.

7. 7

   Fold the roasted fennel and sautéed spinach into the rice. Taste and adjust with the remaining salt if needed.

8. 8

   Transfer the mixture to the prepared baking dish. In a small bowl, combine the pumpkin seeds, sunflower seeds, and the remaining 30 g (about 1 oz) grated Manchego cheese. Sprinkle this mixture evenly over the top.

9. 9

   Bake at 200 °C / 400 °F for 15 minutes, until the bake is bubbling and the crust is golden. Let rest for 5 minutes before serving.