nutritional information

Per 1-cup serving:

  • Calories: 236
  • Protein: 4 g
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 29 g
  • Cholesterol: 0 mg
  • Sodium: 167 mg
  • Fiber: 2 g
  • Sugar: 6 g
Vegan Gluten-Free

Curried Butternut Squash Risotto with Cashews

Serves 4

30 minutes or fewer

Using a microwave speeds up the cooking time of risotto and eliminates the constant stirring. (The recipe was tested in a 1,000-watt microwave oven, so cooking time may need to be adjusted if your microwave has a lower wattage.) Be sure to cover the casserole each time it goes into the microwave.
  • 2 cups low-sodium vegetable broth, plus additional as necessary
  • 1 cup prepared butternut squash soup
  • 1½ tsp. mild curry powder
  • ¼ tsp. ground turmeric
  • 2 Tbs. canola oil
  • 2 Tbs. finely chopped onion
  • 1 cup Arborio rice
  • ⅓ cup dry white wine
  • ¼ cup chopped raw or roasted cashews
  • 3 Tbs. light coconut milk

1. Combine broth, soup, curry powder, and turmeric in large glass measuring cup or bowl.
2. Combine oil and onion in 11/2-qt. microwave-safe casserole with lid. Cover, and microwave 2 minutes on high power. Stir in rice and wine, and cook 2 minutes on high. Stir in 1 cup soup mixture; cook 5 minutes on high. Stir in another 1 cup soup mixture; cook 10 minutes on high, stirring halfway through cooking time. Stir in 1/2 cup soup mixture; cook 4 minutes on high. Stir in remaining 1/2 cup soup mixture; cook 2 minutes on high. 3. Stir in cashews and coconut milk, and cook 1 minute on high. Taste. If rice is too hard, add additional broth 1/4 cup at a time, and continue cooking on high, covered, in 1-minute intervals, until rice is tender and chewy.

October 2010 p.28

you might also like

comments

This was great! I left out the soup and used cubed butternut squash and I used a bit more coconut milk. I also made this in the oven as well. So quick and delicious!

Marci - 2012-01-30 12:34:31

I made this on the stove top with a few adjustments. I can't stand the flavor of alcohol so I omitted the wine. I added tomatoes, spinach, carrots, red pepper,summer squash, peas and corn to the onions. I used quinoa instead of rice and walnuts instead of cashews. I used a half of a roasted butternut squash instead of soup mix. Since I didn't have curry powder I used garam masala, coriander and a pinch of ginger. I roasted the squash seeds in olive oil and spices and added some back into the risotto. I do miss Parmesan cheese, but I won't be buying it again unless I can find a variety without animal rennet. I've been a vegetarian most of my life and am trying to work more vegan recipes into my diet.

Desiree - 2011-10-27 20:40:04

Wow. So good, so pretty, and so filling! I can't believe how little effort it took. Just made a couple of adjustments since my boyfriend and I like things a little more spicy: added an extra 1 tsp. of curry powder, about 1 tsp. of garam masala, about 1 tbsp. of brown sugar (to brighten it up), and several dashes of red pepper flakes. These adjustments made the dish VERY flavorful and it had a pretty moderate spice to it, since the pepper flakes had such a long time to give off their heat in the microwave. I'd love some serving suggestions if anyone has any--just ate it with a salad, but I feel there could be better dishes to put with it.

Samantha - 2011-02-23 09:36:58

Awesome, easy dish - love the cashews, as well as the combo of sweet & savory. Can't believe this is made in the microwave!!

Lauren - 2011-01-23 15:34:50

I really liked this dish! I put in some sliced baby portobello mushrooms at the beginning with the chopped onions - it worked great! I'd love to experiment with some more veggies.

Natalie - 2011-01-03 17:51:29

Really de-lish! And easy to make, even the traditional way on the stove top. Can't believe it's vegan; as tasty as any risotto that includes cheese. Cashews were a nice complementary flavour and texture, and added some protein.

mary604 - 2010-12-30 17:59:36

This is a great dish. We liked the cashews with the butternut squash flavor.

Cathy Kemmerlin - 2010-12-17 00:28:21

I've made this for company and have gotten great reviews from them and from my family.

Kim - 2010-12-11 14:09:30

Loved this recipe! It is very tasty and easy to make. I liked the cashews, but may try sliced almonds the next time I make it. This is going to be in frequent rotation in my home.

Karen - 2010-12-10 19:23:00

Great dish, but not sure why the cashews are there. VERY yummy and easy! I topped it off with some parmesan cheese.

Lauren - 2010-11-10 22:22:17

Im excited to try this recipe out but I HIGHLY DISLIKE the microwave suggestion. Read this article on microwaves and stop turning your food into undigestable cancer! http://www.rense.com/general2/dangers.htm

Chris - 2012-02-13 16:11:16

I made this as a side dish at Thanksgiving last year. It was perfect because none of the other "cooks" were using the microwave, so I was completely out of the way. The dish is so tasty that it appeared I had put a lot of effort into it, when really it was just a 30-minute meal!

Mia - 2011-11-07 20:22:57