Thai Treasure Risotto Recipes

THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS

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.

THAI TREASURE RISOTTO

Steps:

• In a large cast iron skillet over medium-high, heat olive oil to shimmering.
• Add onion and saute, stirring frequently, until translucent. Add garlic, red bell pepper, mushrooms, and asparagus and saute until softened.
• Add rice and saute, stirring frequently, for about 4 minutes or until it starts to toast.
• Add vegetable stock and cook, stirring occasionally to prevent sticking, for about 10 minutes. Reduce heat to medium.
• Add wine and cook, stirring occasionally, for 5 minutes.
• Add 1/3 of the coconut milk. Cook slowly, stirring occasionally, for 10 minutes.
• Repeat two more times until all of the coconut milk is added and has mostly been absorbed by the rice.
• Just before the last 10 minutes of cooking, add basil, ginger, mint, and frozen peas.
• After the risotto is fully cooked, stir in soy sauce and Thai sweet chili sauce. Stir to mix.
• Squeeze lime wedges over the top of the rice.
• Garnish with chives or scallions, chopped nuts, and sprinkle with chopped cilantro.
• Serve with extra lime wedges. Enjoy!.