Equipment
Ingredients
Produce
- 400 g butternut squash, peeled, seeded, and cubed
- 200 g green beans, trimmed and halved
- 15 g ginger, peeled and finely grated
- 15 ml lime juice, freshly squeezed
Aromatics & Rice
- 300 g arborio rice, unrinsed
- 50 g vegan curry paste
- 4 makrut lime leaves, bruised
Liquids & Pantry
- 30 ml coconut oil, melted, divided
- 400 ml full-fat coconut milk, well shaken
- 600 ml vegetable broth, low-sodium preferred
- kosher salt
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F and place a rack in the middle position.
Toss the cubed butternut squash with 15ml of the coconut oil and a pinch of kosher salt. Spread out in an even layer on the baking sheet.
Transfer the squash to the preheated oven at 200°C/400°F and roast for 20 minutes until tender and caramelized on the edges.
While the squash roasts, heat the remaining 15ml of coconut oil in an oven-safe Dutch oven over medium heat on the stovetop. Add the grated ginger and curry paste, sauteing for 2 minutes until intensely fragrant.
Add the arborio rice to the Dutch oven. Stir constantly for 2 minutes to toast the rice and coat every grain evenly in the aromatic curry oil.
Pour the full-fat coconut milk and vegetable broth into the pot. Add the bruised makrut lime leaves. Stir well to combine, scraping any browned bits from the bottom of the pot, and bring the liquid to a steady simmer.
Cover the Dutch oven with its lid and transfer it to the 200°C/400°F oven alongside the squash. Bake the risotto for 25 minutes.
Carefully remove the Dutch oven from the oven. Remove the lid and quickly stir in the trimmed green beans and the roasted butternut squash. Replace the lid and let the risotto sit undisturbed for 5 minutes off the heat so the residual steam can gently cook the green beans.
Discard the makrut lime leaves. Stir in the fresh lime juice and season generously with salt to taste. Vigorously stir the risotto for 30 seconds to agitate the starches and create a luxuriously creamy emulsion before serving immediately.
Chef's Notes
- Bruising the makrut lime leaves by heavily scrunching them in your hands before adding releases their essential oils, extracting maximum fragrance into the broth.
- Check your curry paste ingredients closely to ensure it is fully vegan, as many traditional store-bought pastes contain shrimp paste or fish sauce.
- Unlike traditional stovetop risotto, this baked method requires no continuous stirring. It relies entirely on trapped steam and exact liquid ratios to achieve the perfect al dente texture.
- Full-fat coconut milk is essential here. Light coconut milk lacks the fat content needed to create the rich emulsion that mimics a traditional parmesan and butter finish.
- Vigorously stirring the risotto during the final step is crucial. This physical agitation knocks the starch off the perfectly cooked grains, binding the remaining liquids into a cohesive, creamy sauce.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop or in the microwave with a splash of water or coconut milk to loosen the risotto.
