Curried Risotto with Dried Cherries and Mango Chutney

There’s just something special about risotto, especially when it has surprising ingredients, such as curry and mango chutney. We adapted this vegan risotto recipe from a Lundberg’s curried risotto recipe.
There’s just something special about risotto, especially when it has surprising ingredients, such as curry and mango chutney. We adapted this vegan risotto recipe from a Lundberg’s curried risotto recipe.

Curried Risotto with Dried Cherries and Mango Chutney

Serves 6

Ingredients:

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• 5 cups vegetarian broth

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• 1 tablespoon olive oil

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• 1 small onion, diced

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• 1-1/2 cups Lundberg White Arborio Rice

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• 1 teaspoon curry powder

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• 1 tablespoon fresh thyme

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• 1/2 cup dry white wine

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• 1/4 cup dried cherries

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• 1 tablespoon or more hot mango chutney

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• 1/4 cup original soy creamer

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• 1/2 cup shredded vegan cheese

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• 6 tablespoons finely chopped fresh parsley

Directions:

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1. Simmer broth in a medium saucepan over medium-high heat.

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2. Heat oil in a large saucepan over medium-heat. Add onion and cook, stirring often, until onion is translucent.

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3. Add rice and stir until grains are coated. Add curry and thyme, stir, then quickly add wine and stir until wine is absorbed.

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4. Add hot broth 1 cup at a time, stirring continuously, until each cup is absorbed. Cook time is about 20 minutes.

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5. Add sour cherries, chutney, creamer, and cheese, stirring gently to combine.

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6. Cook another 5 minutes to heat through. Serve immediately, garnished with parsley.

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