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Bowl of curried butternut squash risotto topped with cashews.

Curried Butternut Squash Risotto

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Ingredients Method

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

Method
 

  1. Finely dice the carrots and mince the onion.
  2. 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.
  3. While the aromatics saute, peel and dice the squash.
  4. Add the squash and all the remaining ingredients and spices (except the lime juice and cashews) to the instant pot.
  5. Pressure cook on high for 10 minutes.
  6. Serve topped with lime juice and roasted cashews.