1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic green Thai curry, 100 gr risotto rice (uncooked), 100 gr green asparagus, 1 zucchini, 2 tbsp cream (optional vegan), 2 spring onion, 1 handful of Thai basil, 2 tbsp oil (e.g. canola oil)

Cut the spring onions in half and chop the white and green parts separately. Cut the zucchini and green asparagus into small pieces. In a pan, add 2 tbsp of oil, chopped zucchini, asparagus and spring onions (white and sauté them on high heat for about 1 – 2 Minutes. Switch to medium heat, add the uncooked risotto rice to the pan and cook for another 3 minutes (stirring constantly). Add a portion of Kooray spice ‘n easy and 200 ml of water to the pan, stir and simmer down for 10 minutes. Now, add cream and Thai basil to the mixture. Over the course of 10 minutes, prevent the rice from burning through gradually mixing in more water (total 200 ml), once the rice becomes too dry. Remove the rice from the heat once it is cooked and has reached a creamy consistency. Serve the green asparagus risotto on a plate and top with chopped spring onions (green). Try it, love it!