Red Curry Vegetable Risotto

2 cups basmati rice (I know, others love arborio, I find it too sticky)
1/2 c broccoli florets
1/2 c cauliflower florets
1 small yellow onion, diced
3 Tbsp olive oil
1/2 c frozen peas
1 cup zucchini cut in 1/2 inch chunks
1 jalapeno, seeds and pith removed, diced as small as possible
3 green onions, sliced
2 Tbsp curry powder
2 Tbsp red curry paste
3 ish cups of good quality (I use no salt) chicken stock
1/2 c cream
1/4 c butter

In one pot, heat the stock to almost boiling, add the curry powder and curry paste.  Keep the stock on a med-high heat.

In a large frying pan, heat the olive oil and add the broccoli, cauliflower, onions, and saute for about 5 minutes.  Add rice and toast the rice for about 5 minutes.  Add the stock mixture, a ladle (or so) at a time, and stir while the stock evaporates into the rice.  Test the rice after about 10 minutes.  When it's nearly cooked (al dente), add the remaining vegetables and the jalapeno.   Stir 2 or 3 minutes - and add the cream and butter to finish.  Adjust the stock to your preference of the amount of liquid.   Adjust the curries to your taste - I like a bit of bite...you might prefer less.  Salt and pepper to taste.  Note that curry does require a bit more salt than you'd normally use!  Sprinkle green onions and serve!

Also note that you can use whatever vegetables you have in the fridge...make sure that if you're using tougher veg (carrots, parsnip, etc) add them at the beginning - and for softer vegetables (mushrooms, spinach) add them at the end.  You could also add leftover steak or chicken or pork.  Anything goes in this freestyle risotto!