Green asparagus risotto recipe

• 1 portion (45 g or 3 tbsp) Kooray spice 'n easy organic green Thai curry
• 100 g risotto rice (uncooked)
• 100 g green asparagus
• 1 zucchini
• 2 tbsp cream (vegan optional)
• 2 spring onions
• 1 handful Thai basil
• 2 tbsp oil (e.g. rapeseed oil)

• Chop the spring onions, keeping the white and green parts separate.
• Cut the zucchini and asparagus into small pieces. Fry them with 2 tbsp of oil and the white part of the spring onions in a pot over high heat for 1–2 minutes.
• Add the risotto rice and toast it over medium heat for 3 minutes, stirring constantly.
• Add one portion of Kooray spice 'n easy and 200 ml of water, stir and let simmer for 10 minutes.
• Stir in the cream and Thai basil. Over the next 10 minutes, gradually add another 200 ml of water whenever the rice gets dry.
• Remove from the heat as soon as the rice is al dente and creamy. Arrange and top with the green part of the spring onions.

Try it, love it!