Thai Risotto Recipes

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.

Steps:

• 1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer.
• 2) Saute the shallots, celery and garlic until soft and translucent over medium heat.
• 3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high.
• 4) Add the dry white wine (I prefer sparkling wine.) Cook until absorbed.
• 5) Add the dried herbs and chili peppers.
• 6) Add the coconut milk mixture, 1/2 cup at a time, waiting until the liquid is absorbed until adding the next half cup.
• 7) In a separate skillet, cook the mushrooms. Once they are cooked, add the peas and cook through.
• 8) Combine the mushrooms with the risotto and cook 5 more minutes. Remove the hot peppers.
• 9) Optionally, garnish with scallions and cilantro.