Green Curry Risotto

Add 4 cups water and vegetable broth concentrate to a medium saucepan over medium-high heat, and bring to a simmer. Add coconut milk, whisk to combine, and turn off the heat.

Add asparagus, zucchini, 1 tbsp olive oil, and a pinch of salt and pepper to a large nonstick skillet over medium-high heat. Cook vegetables until crisp-tender, 10 to 12 minutes. Transfer to a plate and cover with aluminum foil to keep warm. TIPS: Crisp-tender means the vegetables will still have some crunch. We will use this skillet again in the next step.

Wipe the skillet clean and return to the stove with 1 tbsp olive oil over medium heat. Add leeks and cook, stirring occasionally, until softened, 3 to 5 minutes. Add arborio rice and a pinch of salt. Cook, stirring occasionally, until rice is shiny, 2 to 3 minutes. Add green curry paste and just 2 tsp turbinado sugar and stir to combine.

Add just ½ cup vegetable broth to the rice. Cook, stirring often, until broth is mostly absorbed, 3 to 5 minutes. Repeat this process until the rice is tender, 35 to 40 minutes. TIP: The rice should absorb most of the broth before you add more.

Add radish, lime zest, just 1 tbsp lime juice, 1 tsp olive oil, remaining turbinado sugar, and a pinch of salt and pepper to a small bowl. Toss the radish salad, and set aside.

Add remaining lime juice and basil to the green curry risotto, and sprinkle with salt and pepper. Divide the green curry risotto between bowls and top with asparagus and zucchini and radish salad. Dig in!