Vegan Curried Butternut Squash Risotto (Pressure Cooker)

This butternut squash risotto is full of Indian inspired spices to give it a creamy curried flavor. It uses coconut milk to add creaminess while still being vegan friendly. Top with roasted cashews to add a delicious nutty crunch.

I first got the inspiration for this risotto while I was on a cruise in the Mediterranean. One of the dishes served was a pumpkin risotto. I liked the idea so I decided to try and make it at home. I had never made a risotto before and instead of following a recipe I decided to just make it up.

The end result was good, but I felt like it needed more seasonings, I looked in my seasoning rack and for whatever reason (probably because the yellow color matched the squash) the curry powder and turmeric stood out to me. So I added these and other spices that I knew would make the flavors complete. To add more texture I decided to top it all off with cashews. The dish was great and has become a seasonal favorite when we have butternut squash to use.

Pressure Cooker Risotto Shortcut

This recipe does not use the conventional method of making risotto. In usual risotto recipes the method of making the rice creamy is by adding liquid and cream a little at a time while stirring as the rice cooks. When the rice is finished cooking the rice has a delicious creamy texture.

In order to simplify the cooking procedure I make my risotto in an instant pot. I feel that pressure cooking the rice gives it a similarly delightful texture without the work of slowly cooking and adding liquid to the rice.

Ingredients

• 2-3 cups butternut squash, finely diced (1 small or 1/2 large)
• 1 cup carrots, finely diced (2-3 carrots)
• 1 can coconut milk
• 1 onion, minced
• 1-2 tbsp minced garlic
• 1-2 tsp coriander
• 1-2 tsp turmeric
• 1/2 tsp cumin
• 1 tsp curry powder
• 1 tbsp salt
• 1/2 tsp black pepper
• 3 cups white rice
• 3 cups water
• 1 lime of juice (optional, can also substitute 1/2 a lemon.)
• 1 cup roasted cashews for garnish

How to Make Curried Butternut Squash Risotto.

Finely dice the carrots and mince the onion.

Put them into the instant pot and saute for a few minutes until they begin to color. Add the garlic and saute for 1 more minute.

While the aromatics saute, peel then dice the squash.

Add the squash and all the remaining ingredients and spices (except the lime juice and cashews) to the instant pot.

Pressure cook on high for 10 minutes.

Serve topped with lime juice and roasted cashews.

Curried Butternut Squash Risotto

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Ingredients

  

• 2-3 cups butternut squash, finely diced 1 small or 1/2 large
• 1 cup carrots finely diced (2-3 carrots)
• 1 15oz can coconut milk
• 1 onion, minced
• 1-2 tbsp minced garlic
• 1-2 tsp coriander
• 1-2 tsp turmeric
• 1/2 tsp cumin
• 1 tsp curry powder
• 1 tbsp salt
• 1/2 tsp black pepper
• 3 cups white rice
• 3 cups water
• 1 lime of juice optional, can also substitute 1/2 a lemon.
• 1 cup roasted cashews for garnish

Instructions

 

• Finely dice the carrots and mince the onion.
• Put them into the instant pot and saute for a few minutes until they begin to color. Add the garlic and saute for 1 more minute.
• While the aromatics saute, peel and dice the squash.
• Add the squash and all the remaining ingredients and spices (except the lime juice and cashews) to the instant pot.
• Pressure cook on high for 10 minutes.
• Serve topped with lime juice and roasted cashews.