Curried Butternut Squash Risotto with Cashews

• 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
• 13 cup dry white wine
• 1/4 cup chopped raw or roasted cashews
• 3 Tbs. light coconut milk

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.

vegetable broth, soup, curry powder, ground turmeric, canola oil, onion, arborio rice, white wine, cashews, light coconut milk

Taken from www.vegetariantimes.com/recipe/curried-butternut-squash-risotto-with-cashews/ (may not work)