The worst catered meal was a butternut squash risotto. It was bad. It was the vegetarian option for a ball with over a hundred participants. By the time it got to me it was more like paste. As in wallpaper paste. The rice was almost disintegrating and I can’t even remember it tasting of butternut squash. To add insult to injury it also had kale in it. Rather than adding some texture and variety to my bowl of slop it just added to the sadness of it all. The kale was so overdone it was grey. I don’t even know how you overdo kale like that.
I still can’t eat butternut squash risotto. I basically just stick to my tomato one. But I thought I’d experiment with this one. Bringing in the fresh flavours of Thai Green Curry Paste and stirring in spinach right at the last minute so it still has some bite.
Thai Green Risotto with Spinach
(serves 3 realistically, 2 greedily)
2 tablespoons Olive Oil
Half an onion, diced
4 tablespoons Thai Green Curry paste
2 cups risotto rice
1/2 cup coconut milk
4 cups Vegetable Stock
2 cups baby spinach
First set the instant pot to saute. Heat the olive oil and fry the onion until translucent, then add in curry paste and fry for a couple of seconds until fragrant.
Add the rice to the pot, and stir. Let the rice toast until most of the grains are translucent. Keep stirring to stop it from sticking.
Add the stock and coconut milk and stir it all together. Pop on the lid, press manual and set the timer for five minutes.
Once the time is up open the valve for a quick release. Open up and stir in the spinach, allow it to wilt and then serve.