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Vegetable Risotto with Curry Sauce

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“My mom sent me this recipe. It came from the Abbeyglen Castle Hotel, Clifden. Enjoy!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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