Sweet potato makes a delicious debut in this creamy mushroom risotto. It’s pure comfort food without the guilt and fat of traditional risotto – made with butter and heavy cream. On top of all that… it’s VEGAN!
I don’t doddle here, so let’s get right into the recipe!
Vegan / Vegetarian / Gluten Free — 3-4 servings — 35 minutes
- 1 – 32 oz carton veggie broth
- 1/2 cup unsweetened non-dairy milk
- 1/2 cup arborio rice (risotto rice)
- 1/4 tsp paprika
- (optional) 1 tbsp vegan butter to saute
- 1/2 a large sweet potato
- 1/2 a red onion
- 1 whole LARGE portobello mushroom
- 1 tbsp tahini paste
- 1/4 tsp dried thyme
- Cut up your veggies – sliver the onions, roughly chop the mushroom into 1″ cubes, and finely dice the sweet potato.
- Bring a non-stick pan or cast iron skillet to a medium heat.
- Either broth saute or traditionally saute your onions and sweet potato until they have some color.
- Add your mushrooms to the pot, stir everything together, and move the veggies to one half of the pan.
- Pour your 1/2 cup of rice into the other side of the pan.
- Without stirring, toast until you start to smell the rice.
- Add your spices (paprika, thyme, and tahini paste) and stir everything together.
- Dump in about a 1/2 cup of veggie broth. Stir and cook the rice until the liquid has mostly absorbed.
- Continue adding 1/2 cup increments and cooking the risotto in this manner until your rice is ‘al dente’.
* The sweet potato will intentionally disintegrate into your rice. This will help create the nice sweet, creamy flavor we are looking for.
- Finally, add your 1/2 cup of nut milk. Continue cooking until the remainder of the liquid has cooked off and into the rice. The consistency should be like thick oatmeal. Not dry, but able to be scooped out with a spoon easily.
Let me know if you enjoyed this recipe! Feel free to share with friends or pin this recipe to your vegan board for later!
Until next time,