Best 3 Vegetable Risotto With Curry Sauce Recipes

Indulge in a culinary journey with our delightful Vegetable Risotto with Curry Sauce, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features a creamy and flavorful risotto base infused with aromatic curry sauce, creating a symphony of spices that dances on your palate. Generous helpings of fresh vegetables, including bell peppers, carrots, and zucchini, add vibrant colors and a delightful crunch, while the addition of tender chicken or tofu provides a satisfying protein element. Garnished with fresh herbs and a sprinkle of Parmesan cheese, this Vegetable Risotto with Curry Sauce is a feast for both the eyes and the palate. Prepare to embark on a sensory adventure as you explore our collection of recipes, each offering a unique twist on this classic dish. From a vegan version bursting with colorful vegetables to a seafood extravaganza featuring succulent shrimp and calamari, our recipes cater to diverse tastes and dietary preferences. Unleash your inner chef and let the enticing aromas of Vegetable Risotto with Curry Sauce fill your kitchen as you create a culinary masterpiece.

Here are our top 3 tried and tested recipes!

VEGETABLE RISOTTO WITH CURRY SAUCE

Vegetable Risotto with Curry Sauce image

Make and share this Vegetable Risotto with Curry Sauce recipe from Food.com.

Provided by Sharon123

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

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)

Steps:

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.

VEGETABLE CURRY

Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

VEGETABLE RISOTTO

Vegetable Risotto image

Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth or vegetable broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 ounces) frozen cooked winter squash, thawed
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.

Nutrition Facts :

Tips:

Use a good quality risotto rice. Arborio or Carnaroli are both good choices.
Toast the rice before adding the liquid. This will help the rice to absorb the flavors of the sauce.
Add the liquid to the rice gradually, stirring constantly. This will help the rice to cook evenly and prevent it from becoming gummy.
Don't overcook the rice. Risotto should be cooked until it is al dente, or slightly firm to the bite.
Stir in the butter and cheese at the end of cooking. This will help to create a creamy, flavorful sauce.
Serve the risotto immediately. Risotto is best enjoyed when it is freshly made.

Conclusion:

Vegetable risotto with curry sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The creamy, flavorful sauce and the tender vegetables make this dish a hit with everyone. With a few simple tips, you can make a perfect risotto every time.