Thai Curry Risotto With Squash and Green Beans
A wonderful weeknight dinner option, baked risotto requires minimal effort and can quickly feed a hungry family. Curry paste is the star here, effortlessly lending lots of flavor. Roasted squash brings a hearty sweetness, while the green beans deliver crunch and bite. You can be flexible with the vegetables: Roasted sweet potato, brussels sprouts, broccoli or cauliflower would work equally well, or stir a big handful of spinach or kale through at the final stages before serving. This recipe yields quite a bit, so refrigerate leftovers for up to two days and reheat with more stock. You could also repurpose risotto into rice balls reminiscent of arancini: Simply form into balls, coat in breadcrumbs and shallow fry until crispy.
- Total:
- Serves: 6 persons
Ingredients
- 1 ½pounds butternut squash, peeled and cut into 1-inch cubes
- 5tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 2shallots, finely sliced
- 3garlic cloves, finely chopped
- 1(1-inch) piece ginger, peeled and finely chopped
- 2cups arborio rice
- ½cup Thai red or green curry paste (4 ounces)
- 4 ½cups vegetable stock
- ½pound green beans, trimmed
- 1(14-ounce) can coconut milk
- 4makrut lime leaves, thinly sliced (optional)
- 1lime, halved
- ⅓cup cilantro, mint, basil or Thai basil leaves
Instructions
Step 1
Position oven racks so that a sheet pan and Dutch oven can fit at the same time and heat oven to 400 degrees. Add the squash pieces to a rimmed sheet pan, add 2 tablespoons oil, and season with salt and pepper. Toss and roast until the squash is tender and starting to turn golden, 20 minutes.Step 2
As squash roasts, heat a large Dutch oven over medium. Add 2 tablespoons oil and the shallots, and cook until they’ve softened, 2 to 3 minutes. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the rice and stir until well coated in oil and lightly toasted, 2 minutes. Add the curry paste and stir until fragrant, 1 minute. Add vegetable stock, increase heat to high and bring to boil.Step 3
Reduce oven temperature to 350 degrees. Stir the rice so it does not stick to the bottom of the pan. Cover with a lid and bake until the rice is just slightly underdone, about 10 minutes.Step 4
As risotto cooks, check the squash. After 20 minutes, it should be just tender. Add the green beans to the same pan, drizzle the beans with the remaining 1 tablespoon oil, and season with salt and pepper, and season with salt and pepper. Roast until the beans are crisp-tender but still bright green, 8 to 10 minutes.Step 5
Once rice is al dente, move the pot to the stovetop and heat over medium-high. Add the coconut milk and makrut lime leaves, if using, and stir until the rice is creamy, about 3 minutes.Step 6
Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.