THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS
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
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.
BAKED CHICKEN RISOTTO
Make and share this Baked Chicken Risotto recipe from Food.com.
Provided by The Normans
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken in half lengthways, place in baking tray and roast for 40 minutes at 200 celcius.
- Remove chicken from tray. Add onion, celery, garlic, anchovies, wine, stock and rice. Mix well. Place chicken on top on rice mixture. Cover with foil and cook for 30 minutes longer.
- Remove chicken and divide to serve. Add butter and cream, stir well, season with salt and pepper.
- Serve with your choice of vegetables and garnish with parsley.
Nutrition Facts : Calories 974.5, Fat 49.9, SaturatedFat 18.3, Cholesterol 205.4, Sodium 514.8, Carbohydrate 74.9, Fiber 2.8, Sugar 3.8, Protein 49
BAKED PRAWN RISOTTO WITH THAI FLAVOURS
Make and share this Baked Prawn Risotto With Thai Flavours recipe from Food.com.
Provided by The Normans
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C/350°F Pour the stock into a saucepan and add the lemon grass and half the kaffir lime leaves. Bring to the boil and simmer, covered for ten minutes.
- Heat the oil in an oven proof casserole dish and add the onion cooking until soft but not coloured. Add the curry paste and cook for another minute. Add the rice and stir until coated. Strain the stock into the rice and add the coconut cream. Cover and bake for 15 minutes.
- Remove from the oven, stir well and bake for another 15 minutes.
- Add the prawns and if dry add another 1/2 cup of stock or water. Bake for another 15 minutes until the prawns are cooked and the rice tender.
- Serve with remaining kaffir lime on top.
Nutrition Facts : Calories 799.8, Fat 24.7, SaturatedFat 15.7, Cholesterol 191.3, Sodium 992.5, Carbohydrate 114.3, Fiber 2.6, Sugar 49.6, Protein 28.5
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