Vegetable Risotto with Curry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My mom sent me this recipe. It came from the Abbeyglen Castle Hotel, Clifden. Enjoy! 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 |
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 |
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.
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