In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the rinsed rice and toast, stirring, for 1–2 minutes until grains are glossy and lightly fragrant.

Pour in the vegetable broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the rice is tender and most of the liquid is absorbed (follow rice package timing as needed).

When rice is done, remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in the heavy cream and remaining 1 tablespoon butter. Keep covered while you finish the vegetables.

Seasonal vegetables

While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and carrot and a pinch of salt; sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes.

Add the zucchini and corn, and continue to cook until the zucchini is tender and the corn is warmed through, about 4–5 minutes more.

Stir in the minced garlic, thyme, and smoked paprika and cook for 30–45 seconds until fragrant. If using hearty greens like kale, add them now and cook until wilted and tender; if using spinach, add just before combining with rice so it wilts quickly.

Aromatics & seasoning

Season the vegetables with salt and pepper to taste. Add the lemon zest and lemon juice, stir to combine, and remove the skillet from heat.

Finishing & garnish

Fold the cooked, creamy rice into the skillet with the vegetables. Mix gently until evenly combined and the spinach is fully wilted. Taste and adjust seasoning with additional salt, pepper, or lemon if desired.

If using Parmesan, stir it into the rice off the heat so it melts into the cream for extra richness. Sprinkle chopped parsley and toasted pepitas or almonds on top for texture and freshness.

Serve warm as a main vegetarian course or as a side. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently with a splash of broth or water to loosen.