Curried Butternut Squash Risotto with Cashews


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.

  • 4Servings


  • 2 cups low-sodium vegetable broth, plus additional as necessary
  • 1 cup prepared butternut squash soup
  • 11/2 tsp. mild curry powder
  • 1/4 tsp. ground turmeric
  • 2 Tbs. canola oil
  • 2 Tbs. finely chopped onion
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 1/4 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.

Nutrition Information

  • Calories: 236
  • Carbohydrate Content: 29 g
  • Fat Content: 12 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 167 mg
  • Sugar Content: 6 g