Vegetable Risotto with Curry Sauce

Elevate your weeknight dinner with this vibrant Vegetable Risotto with Curry Sauce, a creamy, flavor-packed dish that fuses Italian and Indian-inspired cuisine. Featuring tender Arborio rice infused with sautéed garlic, onions, and seasonal vegetables like zucchini, carrot, and baby spinach, this risotto is cooked to perfection with warm vegetable stock for a luscious, velvety texture. The crowning glory is a luxurious curry sauce made with aromatic yellow curry powder, turmeric, and rich coconut milk, offering a bold and warming contrast. Optional add-ins like Parmesan, currants, or fresh cilantro provide customizable finishing touches. Perfect for vegetarians and adaptable for dairy-free diets, this one-pan wonder is both comforting and elegant, making it ideal for cozy family meals or special occasions.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Vegetable stock
• 3 tablespoons Olive oil
• 1 Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 1 Carrot, diced
• 1 Zucchini, diced
• 2 cups Baby spinach
• 0.5 cups Dry white wine (optional)
• 2 tablespoons Currants (optional, for garnish)
• 1 cup Coconut milk
• 1.5 tablespoons Yellow curry powder
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional)
• 2 tablespoons Butter
• 0.5 cups Parmesan cheese, grated (optional)

Directions

Step 1

Heat the vegetable stock in a medium saucepan and keep it warm over low heat.

Step 2

In a large skillet or heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened.

Step 3

Add the minced garlic, diced carrot, and zucchini to the pan. Sauté for an additional 4-5 minutes until the vegetables begin to soften.

Step 4

Stir in the Arborio rice and toast it for 2 minutes, ensuring it is well coated with the oil and vegetables.

Step 5

If using, pour in the dry white wine and stir until it is mostly absorbed by the rice.

Step 6

Begin adding the warm vegetable stock to the rice one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for 20-25 minutes, or until the rice is creamy and tender.

Step 7

While the risotto is cooking, prepare the curry sauce. In a small saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the curry powder and turmeric powder, stirring for 30 seconds to release their aroma.

Step 8

Slowly stir in the coconut milk, salt, and black pepper. Simmer gently for 5 minutes, then keep warm over low heat.

Step 9

When the risotto is nearly finished, stir in the baby spinach, butter, and Parmesan cheese (if using). Adjust seasoning with additional salt and pepper to taste.

Step 10

To serve, spoon the risotto onto plates and drizzle generously with the curry sauce. Garnish with fresh cilantro and currants, if desired.

Nutrition Facts

Serving size	(2212.9g)

Amount per serving	% Daily Value*
Calories	2201.5

Total Fat 109.6g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 7.5g
Cholesterol 160.6mg	0%
Sodium 6743.2mg	0%
Total Carbohydrate 212.1g	0%
Dietary Fiber 25.5g	0%
Total Sugars 45.1g
Protein 77.3g	0%

Vitamin D 4.5IU	0%
Calcium 1695.3mg	0%
Iron 12.8mg	0%
Potassium 3254.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 14.4%

Carbs: 39.6%