Thai Curry Risotto with Cauliflower Rice

This Thai curry risotto recipe is perfect for a light and healthy dinner. Made with Thai red curry paste and cauliflower rice for a grain-free meal and roasted vegetables.

This curry risotto recipe is perfect for a fall eve but can be enjoyed any time of the year. If cauliflower is not in season you can always opt for a frozen option and switched out the roasted butternut squash and green beans for vegetables that are in season.

Making this risotto with cauliflower rice instead of real rice actually makes cooking risotto much easier, since the cauliflower rice is much simpler and does not take as long to cook. Risotto is typically gluten-free since is it traditionally made with rice, but we are making cauliflower risotto which makes this recipe grain-free.

For more cozy plant-based recipes, try our not-so-average grain bowl recipe with our garlic aioli recipe or our zesty veggie pasta recipe.

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• Ingredients
• Instructions
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Ingredients

Here is what you will need to make this red curry risotto recipe:

• cauliflower is used to substitute the rice in this risotto recipe, you can either rice a whole cauliflower in the food processor or buy the cauliflower rice which can often be found in the grocery store
• seasonal roasted vegetables, for a fall recipe, try butternut squash to add a hint of sweetness and green beans for a bit of crunch (make sure not to overcook!)
• Thai red curry paste, is the base of the flavor for this recipe, make sure to get a good quality paste
• additional seasonings: shallots, garlic, ginger, crushed red pepper, salt, and pepper
• vegetable stock
• coconut milk adds creaminess and is what makes it hard to believe this recipe is completely dairy-free and vegan
• cornstarch mixed with water - this helps thicken the risotto recipe since we are omitting the rice and going grain-free
• final toppings: cilantro or your choice of fresh herbs, and lime wedges
• and olive oil for sauteing

See the recipe card for quantities.

Instructions

Roasting the Vegetables

Get started by preheating the oven to 400°F.

Prepare the vegetables. Peel the butternut squash, cut it in half, and remove the seeds from the center. Cut into desirable bite-size pieces.

Toss the butternut squash with olive oil, salt, and pepper and spread it out over a baking sheet lined with parchment paper.

The butternut squash takes longer to cook than the green beans so once it is prepped and the oven is preheated, bake for about 20 minutes until the squash becomes tender and starts to turn golden.

Toss the green beans in olive, salt, and pepper and add to the baking sheet with the butternut squash. Bake for about 8-10 minutes until the green beans are crisp but tender.

Making the Thai Curry Risotto

Grab a dutch oven (or large pot) and over medium heat add the olive oil and cook the shallots until softened (about 2-3 minutes). Then add the garlic, ginger, and crushed red pepper and cook until fragrant (about 1 minute).

Add the curry paste and mix.

Add the vegetable stock and coconut milk and increase the heat to high to bring it to a boil.

Mix a little cornstarch with water and whisk until there are no lumps. Slowly mix this into the stock mixture.

Stir in the cauliflower rice.

Once the cauliflower is cooked and has thickened and the vegetables have roasted you are ready to plate. Plate with the cauliflower risotto, top with the roasted butternut squash and green beans, and lastly garnish with chopped cilantro, fresh herbs, and lime. Taste and season with additional crushed red pepper (for spice) or salt and pepper if desired.

Recipe