Curried Butternut Squash Risotto
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.