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Butternut Squash Thai Curry & Lime Risotto Recipe
Butternut Squash Thai Curry and Lime Risotto
Cook time:1 hour Yield: 2 servings
2 containers of Lotus Foods Forbidden Black Rice 1 pouch Nona Lim Thai Curry and Lime Broth (TCL) 1/4cup white wine 3 tbs of black truffle oil 2 cloves of garlic, minced 1/4 cup grated parmesan cheese salt/pepper to taste 1/2 lbs butternut squash, cubed 2 tbs olive oil salt/pepper to taste
Instructions 1) Toss butternut squash with olive oil and salt/pepper. Bake at 400F for 30 mins or until golden brown. 2) While the butternut squash is cooking, drizzle olive oil to heat the pan and add garlic. Cook until golden. Place containers of rice into pan and break rice apart. 3) Add black truffle oil and let the rice cook for about 2 minutes. Constantly move the rice to prevent sticking. 4) Add 1/3 of the pouch of TCL and stir. Let simmer for 3-5 minutes, or until rice has absorbed the broth. 5) Repeat step 3 with another 1/3 of TCL pouch broth. 6) Add half of the parmesan cheese. Stir and allow to thicken. 7) Add remaining TCL broth and let simmer until thick and creamy. 8) Add remaining parmesan cheese and stir. Add salt & pepper to taste.