40 minutes
A fusion dish that combines the creamy texture of Italian risotto with the bold flavors of Thai curry, complemented by roasted squash and green beans.
Butternut Squash, cubed
0 oz
tablespoons
to taste
Black Pepper, freshly ground
to taste
Shallots, finely sliced
0 oz
Garlic, finely chopped
cloves
Ginger, finely chopped
0 oz
Arborio Rice
0 oz
Thai Curry Paste
tablespoons
0.25 fluid ounces
Green Beans, trimmed
0 oz
0.25 fluid ounces
Makrut Lime Leaves, optional
each
Lime, juiced
each
Fresh Herbs, cilantro, mint, basil, or Thai basil leaves
to taste
1. Roast the Butternut Squash
Preheat the oven to 400 degrees. Toss the cubed butternut squash with 2 tablespoons of extra-virgin olive oil, along with a generous pinch of kosher salt and black pepper. Spread the squash out on a sheet pan and let it roast for about 20 minutes, until it's tender and caramelized.
2. Prepare the Risotto Base
Warm another 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the finely sliced shallots, and let them sweat for 2-3 minutes until they become translucent.
3. Add Garlic and Ginger
Stir in the finely chopped garlic and ginger to the shallots, and let them cook for about a minute.
4. Toast the Arborio Rice
Introduce the arborio rice to the pot. Stir constantly for 2 minutes, making sure each grain of rice is well coated in oil and has a chance to toast slightly.
5. Add Thai Curry Paste
Add the Thai curry paste to the mix. Cook it for just a minute to awaken the flavors and allow the rice to absorb the vibrant hues and spices.
6. Bake the Risotto
Pour in the vegetable stock and bring the mixture to a boil. Once it's bubbling, cover the Dutch oven and transfer it to the oven, now reduced to 350 degrees. Bake for about 10 minutes.
7. Roast the Green Beans
Toss the trimmed green beans with the remaining tablespoon of olive oil, a pinch of salt, and some pepper. Roast alongside the squash for 8-10 minutes, until they're tender but still have a bit of crunch.
8. Finish the Risotto
Take the Dutch oven out of the oven and place it back on medium-high heat. Pour in the coconut milk and add the makrut lime leaves. Simmer for about 3 minutes, stirring occasionally.
9. Serve the Dish
Squeeze in the juice of half a lime. Serve the risotto warm, topped with the roasted butternut squash and green beans. Garnish with fresh herbs of your choice.
Building a strongly aromatic base is key. Sauté the onions until translucent before adding your Thai curry paste to release and meld the flavors. Consider adding finely chopped lemongrass or kaffir lime leaves for an extra layer of authentic Thai aroma.
Rather than adding all the liquid at once, add warm broth gradually, allowing the rice to fully absorb each addition before you pour in more. This gradual process results in a delectably creamy risotto. Use homemade or high-quality chicken or vegetable broth, and if possible, infuse it briefly with lemongrass or ginger.
Use Arborio rice for its high starch content, which provides a creamy texture. It's crucial to toast the rice gently in the aromatics until it’s translucent around the edges, ensuring it absorbs the flavors fully, giving you a more robust taste.
Opt for a more flavorful squash like Kabocha or Butternut for roasting. They have a rich, sweet flavor that complements the spicy and aromatic notes of Thai curry. Ensure even-sized cubes for uniform roasting and caramelization.
Stir in a knob of butter and freshly grated Parmesan cheese at the very end off the heat. This adds a luxurious finish and brings richness to the risotto, balancing the spicy and savory Thai flavors with creamy umami notes.
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