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Vegetable Risotto with Curry Sauce

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
14 teaspoon grated fresh ginger
14 teaspoon curry powder
12 cup tomato puree
12 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)


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

Source: www.food.com