Equipment
Ingredients
Produce
- 400 g butternut squash, peeled and diced into 1.5cm cubes
- 200 g green beans, trimmed and cut into 3cm pieces
- 15 g ginger, peeled and finely grated
- 4 makrut lime leaves
- 15 ml lime juice, freshly squeezed
- 10 g fresh cilantro, roughly chopped
Pantry and Liquids
- 300 g arborio rice
- 400 ml full-fat coconut milk, well shaken
- 500 ml vegetable broth, hot or warm
- 50 g vegan red curry paste
- 30 ml coconut oil, melted, divided use
- 15 ml tamari
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F.
Place the diced butternut squash on a baking sheet. Toss with half of the coconut oil and a pinch of salt. Roast in the preheated oven for 25 to 30 minutes until tender and caramelized at the edges. Set aside once done.
While the squash roasts, heat the remaining coconut oil in a Dutch oven over medium heat on the stove. Add the grated ginger and vegan red curry paste, stirring constantly for 2 minutes until the mixture is highly fragrant and the oils begin to separate.
Pour the Arborio rice into the Dutch oven. Stir continuously with a wooden spoon for 2 minutes, ensuring every grain is coated in the curry mixture and slightly toasted.
Pour in the well-shaken coconut milk and vegetable broth. Drop in the bruised makrut lime leaves. Increase the heat slightly to bring the mixture to a gentle boil, stirring once to ensure no rice is sticking to the bottom.
Cover the Dutch oven with its tight-fitting lid and transfer it to the oven alongside the roasting squash. Bake the risotto for 20 minutes.
Carefully remove the Dutch oven from the oven. Quickly stir in the prepared green beans, replace the lid, and return the pot to the oven for 5 more minutes. The residual liquid will steam the beans.
Remove the pot from the oven permanently and discard the makrut lime leaves. Pour in the tamari and lime juice. Using a wooden spoon, stir the risotto vigorously for 1 to 2 minutes. This crucial step agitates the rice, forcing it to release starches that thicken the remaining liquid into a creamy sauce.
Gently fold the roasted butternut squash into the creamy risotto, being careful not to mash the tender squash cubes.
Divide the hot risotto among warm, shallow bowls. Garnish with roughly chopped fresh cilantro before serving.
Chef's Notes
- Using a high-quality, full-fat canned coconut milk is essential to mimic the rich creaminess usually provided by butter and parmesan cheese in a traditional risotto.
- Check your red curry paste label carefully. Many traditional Thai curry pastes contain shrimp paste, making them unsuitable for vegans or vegetarians.
- Vigorously stirring the baked risotto at the end is the most important step for texture. Baking cooks the rice evenly, but the physical agitation at the end is what creates the signature creamy, emulsified sauce.
- Do not rinse your Arborio rice before cooking. Rinsing washes away the surface starches that are critical for developing a thick, creamy risotto.
Storage
Refrigerator: 3 days — Reheat gently on the stove with a splash of water or broth to loosen the rice.
