We’ve all heard about this delicious and legendarily complicated dish before but few of us has attempted to cook it.
Well, as it turns out, cooking it isn’t all that complicated.
Sure, there’s a fair amount of technique involved that can only be perfected through practice, but we promise you something. Once you’ve tried this delicious sweet potato risotto recipe, you’ll be cooking it so often you’ll turn into a risotto expert in no time flat.
Let’s get started!
- Broth, vegetable or chicken. 8 cups.
- Sweet Onion, 1 large. Chopped.
- Garlic, 1 clove. Minced.
- Sweet Potatoes, 2 cups. Peeled and diced.
- Arborio Rice, 1 cup.
- Vegan Butter Spread, 4 tbsp.
- White rice, ½ cup.
- White wine, ½ cup. Dry works better.
- Green peas, ¾ cup. Frozen. (Fresh peas work just as well)
- Salt, 1 tsp.
- Pepper, ¼ tsp.
- Garlic salt, ½ tsp.
- Olive oil, ½ tbsp.
- Bread, 2 slices. Dried or crumbled.
On a medium pan, melt 3 tbsp. of vegan butter spread and use it to sauté the onion, garlic and sweet potatoes. This should take around 5 minutes, but it might take longer so keep an eye on the ingredients.
Put a pot in medium hot fire and heat up your broth until it simmers.
Add both types of rice to the pan and stir thoroughly both to keep the rice from burning and to make sure it’s coated with the buttery spread.
Once the rice is truly and well coated, slowly add the win to the pot and stir until it’s absorbed.
Once the rice has absorbed the wine, add just enough broth to cover the rice and stir until the broth is thoroughly absorbed.
Add broth, stir until it absorbs, then add more broth.
DO NOT add more liquid before the broth is absorbed. The goal is to get the rice to absorb as much liquid as possible, not to drown it.
Once the rice looks thick, soft and creamy, check for excess liquids.
If there are still liquids, keep stirring until they’re gone.
By this point, the potatoes should be tender, if not, the rice will cook them more so don’t worry about that.
Once you’ve finished making your risotto, add your peas. They should be thawed before adding.
Stir the peas well into the rice and add the last of your butter spread and the seasonings.
Keep stirring the rice so that the peas, potatoes and spices are cooked.
In a pan, heat up your oil and add the garlic salt and breadcrumbs.
Let them cook until brown. This shouldn’t take more than five minutes.
Sprinkle over the risotto before serving.
And there you have it! You’ve now cooked a delicious vegan risotto.
If you want to know how to freeze and reheat risotto, check this post.
It wasn’t that hard, was it?
As you can see, it’s all about being through with the stirring, so now that you know what to do, it’s time to cook it.
You’ll be the envy of your friends as soon as they take the first bite.
Thank you very much for reading, we hope you enjoyed this recipe.
If you have any questions or suggestions, don’t forget to leave a comment.