Green Curry Coconut “Risotto” with Spring Vegetables

Chock-full of spinach, zucchini and peas, this beautiful green risotto is the perfect vegetarian main course for springtime gatherings. Our Test Kitchen chefs update the classic Italian dish by enriching the rice with coconut milk, Thai green curry paste, ginger and a splash of fish sauce. Fresh Thai basil and cilantro lend herbaceous notes. You will use only the solid coconut milk from the second can for this recipe; save the rest of the milk from that can for another use.

Ingredients:

  • 4 cups (32 fl. oz./1 l) vegetable stock
  • 1 can (13 1/2 fl. oz./400 ml) full-fat coconut milk, plus solid coconut milk from the top of a second can
  • 1 cup (1 oz./30 g) tightly packed spinach leaves
  • 3 Tbs. extra-virgin olive oil
  • 1 large zucchini, diced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 Tbs. grated fresh ginger
  • Kosher salt
  • 3 Tbs. green curry paste
  • 1 1/2 cups (10 1/2 oz./330 g) Arborio rice
  • 1/2 cup (2 1/2 oz./75 g) frozen peas, thawed
  • 2 tsp. coconut sugar or granulated sugar
  • Juice of 1 lime
  • Fish sauce as needed
  • 1/2 cup (1/2 oz./15 g) loosely packed fresh Thai basil leaves
  • 1/2 cup (1/2 oz./15 g) loosely packed fresh cilantro leaves and tender stems

Directions:

In a saucepan over medium-high heat, bring the stock to a simmer. Reduce the heat to low and keep the stock warm.

Scoop out 2 Tbs. of the solid coconut milk from the first can and set aside to use when finishing the dish. In a food processor, combine the spinach and the remaining coconut milk from the first can and process until the spinach is chopped up and the mixture is blended. Set aside.

In a 6-quart (6-l) sauté pan over medium heat, warm the olive oil. Add the zucchini and sear until golden brown, about 6 minutes. Transfer the zucchini to a small bowl and set aside.

In the same pan over medium heat, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute. Season with a pinch of salt. Add the curry paste and stir to coat the onion mixture, scraping up any browned bits from the pan bottom. Add the rice and cook, stirring, until the grains are slightly translucent, about 1 minute.

Begin adding the warm stock 1 cup (8 fl. oz./250 ml) at a time, stirring frequently after each addition and waiting until the stock is almost completely absorbed before adding more. Continue adding stock and cooking and stirring until the rice is tender yet still slightly firm to the bite, about 15 minutes. Add the zucchini, coconut milk–spinach mixture and a pinch of salt, or to taste. Reduce the heat to low, cover and let the zucchini steam briefly, about 3 minutes. Stir in the peas, coconut sugar, lime juice and 2 dashes of fish sauce, or to taste. Taste and adjust the seasoning with salt. Remove from the heat.

Swirl the reserved solid coconut milk from both cans into the risotto. Garnish with the basil and cilantro and serve immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen