Curried Butternut Risotto with Cashews

Curried Butternut Squash Risotto with Cashews Vegetarian Times - 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. Ingredient List Serves 4 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 Directions 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. Nutritional Information Per 1-cup serving: Calories: 236, Protein: 4g, Total fat: 12g, Saturated fat: 2g, Carbs: 29g, Cholesterol: mg, Sodium: 167mg, Fiber: 2g, Sugars: 6g

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