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

    Average Rating:

    3 Total Reviews

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    • 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.

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    • 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 :-)

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    • 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

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    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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