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…
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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.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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