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    You are in: Home / Recipes / Vegetable Risotto with Curry Sauce Recipe
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    Vegetable Risotto with Curry Sauce

    Vegetable Risotto with Curry Sauce. Photo by Dr. Jenny

    1/1 Photo of Vegetable Risotto with Curry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Sharon123's Note:

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

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    Units: US | Metric

    For Curry Sauce

    To finish

    • 3 cups cooked rice (I used a 6 oz. box of Uncle Ben's long grain and wild rice)


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

    Ratings & Reviews:

    • on March 07, 2013


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2003


      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 :-)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2002


      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

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetable Risotto with Curry Sauce

    Serving Size: 1 (493 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 630.4
    Calories from Fat 366
    Total Fat 40.6 g
    Saturated Fat 23.9 g
    Cholesterol 134.7 mg
    Sodium 105.2 mg
    Total Carbohydrate 60.0 g
    Dietary Fiber 4.1 g
    Sugars 7.4 g
    Protein 8.9 g

    The following items or measurements are not included:

    mango chutney

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