Vegetable Risotto with Curry Sauce

Total Time
Prep 20 mins
Cook 20 mins

My mom sent me this recipe. It came from the Abbeyglen Castle Hotel, Clifden. Enjoy!

Ingredients Nutrition


  1. Blanch diced vegetables and set aside.
  2. Cook rice according to package directions.
  3. Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes.
  4. Add curry powder and tomato puree and cook another 2 minutes.
  5. Finally add chutney and cream and simmer until reduced by half.
  6. Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve.
  7. Makes 4 servings.
Most Helpful

This was colorful and flavorful and really hit the spot last night. We used hot curry powder, which I thought worked really well in this dish. We served over Texamati rice. I did not change a thing about this recipe and did not feel any modifications were necessary other than I might use just a little more curry powder next time. Thanks for an enjoyable dinner. Made for March Veggie Swap 2013.

Dr. Jenny March 07, 2013

DYYYYYYYYNOMITE! I added some broccoli as bergy suggested, and I used some plain soy milk instead of cream, because it was honestly all i had on hand! worked just fine!!!! I too used a bit more curry and added 1/2 more chili pepper. This is a fabulous dish. I will be making this again.. you can count on it! lol :-)

love4culinary October 05, 2003

All my veggies in one dish! I loved it. I added broccoli florets in the last minute to the sauce (small florets). Used Bergie's Colonel Grey's Chutney for the chutney and increased the curry to 1/2 tsp. 2% milk instead of cream. It all came together perfectly - It may sound like I changed your recipe but in fact it was 98% the same. I served it with Chicken schnitzel Will do this for company again- quick easy and very good Thanks Sharon

Bergy November 02, 2002