Curried Butternut Squash Risotto with Cashews

Name: Curried Butternut Squash Risotto with Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium vegetable broth, plus additional as necessary; 1 cup prepared butternut squash soup; 1 1/2 tsp. mild curry powder; 1/4 tsp. ground turmeric; 2 Tbs. canola oil; 2 Tbs. finely chopped onion; 1 cup Arborio rice; ⅓ cup dry white wine; 1/4 cup chopped raw or roasted cashews; 3 Tbs. light coconut milk

Servings: persons

1
Combine broth, soup, curry powder, and turmeric in large glass measuring cup or bowl.
2
Combine oil and onion in 11/2-qt.
3
microwave-safe casserole with lid.
4
Cover, and microwave 2 minutes on high power.
5
Stir in rice and wine, and cook 2 minutes on high.
6
Stir in 1 cup soup mixture; cook 5 minutes on high.
7
Stir in another 1 cup soup mixture; cook 10 minutes on high, stirring halfway through cooking time.
8
Stir in 1/2 cup soup mixture; cook 4 minutes on high.
9
Stir in remaining 1/2 cup soup mixture; cook 2 minutes on high.
10
Stir in cashews and coconut milk, and cook 1 minute on high.
11
Taste.
12
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.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups low-sodium vegetable broth, plus additional as necessary, 1 cup prepared butternut squash soup, 1 1/2 tsp. mild curry powder, 1/4 tsp. ground turmeric, and more.

Yes, Curried Butternut Squash Risotto with Cashews falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!