THAI CURRY RISOTTO

Ingredients

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SIDES

• 1 1/2 Lbs Squash (or sweet potatoes)
  • Peeled and Cubed
• Olive Oil
• 1/2 Lb Green Beans

CURRY

• 2 Shallots
  • Finely Sliced
• 3 Cloves Garlic
  • Minced
• 1″ Piece Ginger
  • Finely Chopped
• 2 Cups Arborio Rice
• 1/2 Cup Red Thai Curry Paste
• 4 1/2 Cups Veggie Stock
• 1 Can Coconut Milk
• 2 Limes
  • Juice and Zest

Directions

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SIDES

1. Preheat the oven to 400 and arrange racks so a sheet pan and dutch oven can fit at the same time.
2. Peel and cube the squash and put on a pan with 2 tablespoons oil, salt and pepper.
3. Roast until squash is tender and starting to golden, approximately 20 minutes.
4. Blanch the green beans in a pot of boiling water until they are slightly underdone.
5. Drain with cold water and set aside.

CURRY

1. Heat a large dutch oven to medium.
2. Add 2 tablespoons oil and cook the shallots until they’ve softened.
3. Add the garlic and ginger and stir until fragrant.
4. Add the rice and stir until well coated in oil and lightly toasted.
5. Add the curry paste and stir until fragrant.
6. Add veggie stock and increase heat to high. Bring to a boil.
7. Reduce the oven temperature to 350 degrees.
8. Stir the rice so it is not stuck to the bottom of the pan, cover with a lid and put in the oven to bake until the rice is slightly underdone (approximately 10 minutes).
9. When the rice is al dente, move the pot to the stovetop and heat over medium heat.
10. Add coconut milk and lime and stir until creamy (5 minutes).

SIDES

1. Cook the green beans to your liking.
2. Remove squash from the oven.

Notes:
Add in some heat (cayenne, chili sauce etc.)