Vegetable Risotto with Curry Sauce

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup  diced celery
• 1  cup  diced carrot
• 2  small zucchini, diced
• 1  small leek, white part only,diced
• 2  small bell peppers, any color,diced
• 1  tablespoon  chopped fresh basil

• For Curry Sauce

• 2  teaspoons olive oil
• 2  shallots, finely chopped
• 2  cloves garlic, minced
• 1  red chili pepper, diced
• 1⁄4 teaspoon  grated fresh ginger
• 1⁄4 teaspoon curry powder
• 1⁄2 cup tomato puree
• 1⁄2 cup mango chutney
• 1  pint  cream

• To finish

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

Directions

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.