Thai Curry Risotto with Vegetables | Recipe Cart

Ingredients

• 2 pounds sweet potatoes or butternut squash peeled and cut into 1-inch cubes
• 7 tablespoons extra-virgin olive oil
• 3 shallots, finely sliced
• 4 garlic cloves finely chopped
• 1 (1.5-inch) piece ginger peeled and finely chopped
• 3 cups arborio rice
• 3/4 cup Thai red or green curry paste (6 ounces)
• 6 cups vegetable stock
• 1 pound Brussels sprouts or green beans trimmed
• 1 1/2 cans coconut milk
• 6 makrut lime leaves thinly sliced (optional)
• 1 or 2 limes halved
• 1/2 cup cilantro mint basil, or Thai basil leaves