THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS

Thai Curry Risotto With Squash and Green Beans image

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.

Provided by Hetty McKinnon

Categories dinner, weekday, curries, grains and rice, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 shallots, finely sliced
3 garlic cloves, finely chopped
1 (1-inch) piece ginger, peeled and finely chopped
2 cups arborio rice
1/2 cup Thai red or green curry paste (4 ounces)
4 1/2 cups vegetable stock
1/2 pound green beans, trimmed
1 (14-ounce) can coconut milk
4 makrut lime leaves, thinly sliced (optional)
1 lime, halved
1/3 cup cilantro, mint, basil or Thai basil leaves

Steps:

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.
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.
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.
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.
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.
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.