Sweet potato 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 pea risotto, one of our favorite fall dishes.
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Sweet Potato Pea Risotto with Garlic Breadcrumbs
Creamy sweet potato pea risotto is dairy free and gluten free.
Ingredients
For the risotto:
- 6-8 cups vegetable broth
- 4 Tablespoons vegan buttery spread divided into 3 Tablespoons and 1 Tablespoon
- 1 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 teaspoon 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
Instructions
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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.
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Pour the broth into a separate pan and heat on medium low.
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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.
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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.
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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.
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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.
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To make garlic breadcrumbs:
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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.
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Spoon the risotto into bowls and top with the garlicky breadcrumbs.
This sweet potato pea risotto is:
- creamy
- hearty and filling, perfect for fall
- vegan and gluten free
Of course, you can adjust this to your preferences – use squash in place of sweet potatoes, skip the peas, however you want to customize it for your family!
Wonderfully delicious!
This looks delicious!!! If I replace the rice in the recipe with dried California sprouted brown rice do I need to make any adjustments to the cooking instructions???
I am not sure how sprouted brown rice will work in risotto, I haven’t tried that before. Sorry! Arborio rice is the traditional rice for making risotto, as it can absorb a lot of liquid.
Looks DEEE-licious! And I agree: Sweetpotatoes are not just for Thanksgiving! Thanks goodness…as your yummy recipe demonstrates!
Thank you, Serena!
Your recipe looks amazing! I would never think to use a sweet potato like that… Hope you win!!! :)
Also, I will have to check out the others in the link-up too… so fun!!
Thank you, Sarah! Yes, check out the others, there are so many great recipes!
This looks absolutely delicious! I’ll have to try it with my leftover sweetpotatoes :)
Let me know if you try it! :)
Yum! I love sweet potatoes. :)
I’m a big fan, too, Janelle!
Yum – I’m a sucker for any type of risotto but never thought to make it with sweetpotatoes. Love the addition of those garlic breadcrumbs too :)
Thanks, Deanna!