📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that beautiful caramelization on the butternut squash, which is a real flavour booster!
2. Prepare the butternut squash: Peel, seed, and dice 1 medium butternut squash into 1/2-inch cubes. Nobody wants big, uneven chunks. Toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer on a baking sheet. Why? So they roast and not steam.
3. Roast the squash: Roast for 20-25 minutes, or until tender and slightly caramelized. Keep an eye on it; burnt squash is no bueno. Remove from oven and set aside.
4. Prepare the aromatics: While the squash roasts, mince 2 cloves of garlic and 1 inch of ginger. Fresh is always best, trust me on this. Also, finely chop 1 small onion.
5. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and ginger and cook for another minute until fragrant. Mmm, that smell!
6. Toast the rice: Add 1 1/2 cups of Arborio rice to the pot and toast for 2-3 minutes, stirring constantly. This toasting step is really important; it adds a nutty flavor and helps the rice release its starches properly.
7. Deglaze (optional): If you're feeling fancy, deglaze the pot with 1/2 cup of dry white wine (like Sauvignon Blanc). Let it simmer until the wine is almost completely absorbed. If not using wine, just skip to the next step. Either way its gonna be great.
8. Add the broth: Begin adding warm vegetable broth, 1/2 cup at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. This slow addition and constant stirring are what makes risotto so creamy. Keep a low simmer. No need to burn the rice!
9. Stir, stir, stir: Continue stirring and adding broth for about 20-25 minutes, or until the rice is creamy and al dente – that is, still slightly firm to the bite. Be patient; this is where the magic happens.
10. Incorporate the curry: Stir in 1 can (13.5 oz) of full-fat coconut milk, 2 tablespoons of red curry paste (adjust to your spice preference!), and 1 tablespoon of soy sauce or tamari. Mix well to combine.
11. Add the squash: Gently fold in the roasted butternut squash. You want to keep those lovely roasted bits intact.
12. Season and serve: Season with salt and pepper to taste. Garnish with chopped cilantro or parsley, a squeeze of lime juice, and a sprinkle of toasted coconut flakes. Serve immediately. It's best hot, you see.
13. Optional: Feel free to stir in a knob of butter or a drizzle of olive oil at the end for extra richness. And maybe a little Parmesan cheese if you aren't vegan.