Sweet potato and pea risotto is creamy, delicious, and filling, plus it’s gluten free and vegan!
Oh, October…my favorite month. So many wonderful fall ingredients make their way to my kitchen and table and ultimately, into my tummy. Squash, root vegetables, potatoes, apples, pears, and sweet potatoes.
We love risotto here, and when I went dairy free, my first thought (well, maybe not first, but one of the early thoughts, was Oh no! No more risotto!!) But that’s so not true! You can have a creamy, comforting risotto without cheese. Here’s my recipe for sweet potato and pea risotto, one of our favorite fall dishes.
Sweet Potato and Pea Risotto with Garlic Breadcrumbs
- 6-8 cups vegetable or chicken broth
- 4 Tablespoons vegan buttery spread divided into 3 Tablespoons and 1 Tablespoon
- 1 medium sweet onion chopped
- 1 garlic clove minced
- 1 1/2 cup sweet potatoes peeled and diced into small pieces
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3/4 cup frozen green peas
- 1 t . sea salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic salt
- For the garlic breadcrumbs:
- 2 slices gluten free bread dried out and crumbled
- 1/2 Tablespoon olive oil
- 1 Tablespoon vegan buttery spread
- 1/2 teaspoon garlic salt
Saute the onions, sweet potatoes, and garlic in 3 tablespoons of vegan buttery spread in a large pot over medium heat. Cook until the onion softens, about 7 minutes.
Pour the broth into a separate pan and heat on medium low.
Add the rice to the pot with the vegetables. Stir to coat the rice with the buttery spread. Add the wine to the pot, and stir until the rice absorbs the wine. Once the wine is absorbed, add enough hot broth to the pot to cover the rice – about one and a half cups. Keep stirring until the broth is absorbed.
Once the rice has soaked up the broth, add some more broth to the pot – not too much, just a cup or so at a time, constantly stirring until it is absorbed. Don’t add more liquid until the previous addition is absorbed by the rice.
Keep adding broth and repeating this process until the rice is soft and has soaked up all the broth. The risotto should look very thick and creamy and there should not be excess liquid in the pot. Make sure the sweet potatoes are tender. You may not need all of the broth – once the rice is tender, you can stop adding more liquid.
Once the risotto is creamy, add the peas, the remaining tablespoon of vegan buttery spread, and the seasonings. Stir to heat through. The peas should be cooked but stay fresh and green.
To make garlic breadcrumbs:
Heat the olive oil in a frying pan over medium heat. Add the breadcrumbs and garlic salt and heat, letting the breadcrumbs get crisp and golden brown. They crisp up quickly, after about five minutes.
Spoon the risotto into bowls and top with the garlicky breadcrumbs.
This sweet potato risotto is:
- hearty and filling, perfect for fall
- vegan and gluten free
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