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Home » Main Dishes » Sweet Potato Risotto with Peas and Garlic Breadcrumbs.

Sweet Potato Risotto with Peas and Garlic Breadcrumbs.

Oct 12, 2013 · Modified: Jan 15, 2022 by Kelly Roenicke · 15 Comments

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This sweet potato pea risotto is a creamy, comforting dish that’s dairy free and gluten free. If you’re looking for something cozy to make this winter, look no further than this comforting recipe.

dairy free sweet potato risotto in a white bowl

Risotto is such a delicious dish for the winter months. And if you’re dairy free, you might wonder if you can still enjoy risotto, since it’s typically made with cheese.

Good news – you can have a creamy, comforting risotto without cheese. This sweet potato risotto is very creamy and has a wonderful flavor from the broth, sweet potatoes, peas, and garlic.

I topped this recipe with gluten free garlic breadcrumbs for a little crunch. They are optional, but I think they are a nice contrast to the risotto.

Jump to:
  • Ingredients
  • Substitutions
  • Type of Rice
  • Tips for Success
  • More Dairy Free Dinner Recipes
  • Recipe

Ingredients

  • vegan buttery spread
  • onion
  • garlic
  • sweet potatoes
  • arborio rice
  • white wine
  • broth
  • salt and pepper
  • green peas

Substitutions

  • If you can’t have peas, you can leave them out. You could also do green beans instead.
  • Feel free to use butternut squash instead of sweet potatoes.
  • Vegetable broth or chicken broth will work well in this recipe.

Type of Rice

You need to use arborio rice to make risotto. It is a short grain white rice with a higher starch content. Arborio rice is able to absorb a lot of liquid, which results in a very creamy risotto.

arborio rice and sweet potatoes in a pot

I used Lundberg brand arborio rice. It’s easy to find in the grocery store or at a health food store. The last time I checked on Lundberg rice, they were made in an allergy friendly facility.

As always, please call and make sure an ingredient is safe for your dietary needs.

dairy free risotto in a pot

Tips for Success

Risotto does take a fair amount of time to make. Don’t rush the process! Take your time. Add the warm broth, and stir, stir, stir!

Since it does require a lot of stirring, it can be helpful to have a partner in the process. You don’t want to tire your arm or wrist out with all the stirring.

Taste the risotto from time to time. You don’t want the rice to have a hard middle. It should be soft and tender.

creamy sweet potato risotto with breadcrumbs

More Dairy Free Dinner Recipes

  • Chicken Rice Casserole
  • Vegan Meatballs
  • Pasta with Creamy Spinach Sauce

This recipe is part of my series, 31 Days of Gluten Free, Dairy Free, and Egg Free Comfort Food.

Disclosure: This post contains affiliate links.

Recipe

vegan sweet potato risotto
5 from 1 vote
Print

Sweet Potato Risotto with Peas and Garlic Breadcrumbs.

Creamy sweet potato risotto is an easy gluten free and dairy free dinner. Crispy garlic breadcrumbs on top are a nice finishing touch.

Course Entree
Cuisine Dairy Free, gluten free, vegan.
Keyword comforting, creamy
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 318 kcal
Author Kelly Roenicke

Ingredients

For the risotto:

  • 4 Tablespoons vegan buttery spread divided into 3 Tablespoons and 1 Tablespoon
  • 1 sweet onion chopped
  • 1 garlic clove minced
  • 1 ½ cup sweet potatoes peeled and diced into small pieces
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 6-8 cups vegetable broth
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic salt
  • ¾ cup frozen green peas

For the garlic breadcrumbs:

  • 2 slices gluten free bread dried out and crumbled
  • ½ Tablespoon olive oil
  • 1 Tablespoon vegan buttery spread
  • ½ teaspoon garlic salt

Instructions

  1. 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.
  2. Pour the broth into a separate pan and heat on medium low.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Make the garlic breadcrumbs:

  1. 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.
  2. Spoon the risotto into bowls and top with the garlic breadcrumbs.

Recipe Notes

Store leftover risotto in the refrigerator. It should stay fresh for 3-4 days.

If you don’t like sweet potatoes, you can use butternut squash instead.

If you can’t have peas, you can leave them out.

Nutrition Facts
Sweet Potato Risotto with Peas and Garlic Breadcrumbs.
Amount per Serving
Calories
318
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
2
mg
1
%
Sodium
 
1854
mg
81
%
Potassium
 
261
mg
7
%
Carbohydrates
 
48
g
16
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
4
g
8
%
Vitamin A
 
5825
IU
117
%
Vitamin C
 
10.9
mg
13
%
Calcium
 
40
mg
4
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Gluten Free Vegan Macaroni and Cheese.
Sugar Cookies with Chocolate Drizzle. »

Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Nut Free, Recipes, Vegan Tagged With: 31 days of comfort food, Dairy Free, Egg Free, Fish Free, Gluten Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Jaren

    August 21, 2021 at 12:21 pm

    Can I replace ‘vegan buttery spread’ with a healthy oil like avocado oil?

    Reply
  2. Darryl

    November 01, 2018 at 10:26 am

    5 stars
    Wonderfully delicious!

    Reply
  3. Shannon

    August 10, 2016 at 8:17 am

    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???

    Reply
    • Kelly

      August 16, 2016 at 9:16 am

      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.

      Reply
  4. Serena Ball

    October 13, 2013 at 3:15 pm

    Looks DEEE-licious! And I agree: Sweetpotatoes are not just for Thanksgiving! Thanks goodness…as your yummy recipe demonstrates!

    Reply
    • Kelly

      October 14, 2013 at 9:17 am

      Thank you, Serena!

      Reply
  5. Sarah

    October 13, 2013 at 9:55 am

    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!!

    Reply
    • Kelly

      October 14, 2013 at 9:17 am

      Thank you, Sarah! Yes, check out the others, there are so many great recipes!

      Reply
  6. Meme @ Living Well Kitchen

    October 12, 2013 at 7:11 pm

    This looks absolutely delicious! I’ll have to try it with my leftover sweetpotatoes :)

    Reply
    • Kelly

      October 14, 2013 at 9:18 am

      Let me know if you try it! :)

      Reply
  7. Janelle

    October 12, 2013 at 5:42 pm

    Yum! I love sweet potatoes. :)

    Reply
    • Kelly

      October 14, 2013 at 9:18 am

      I’m a big fan, too, Janelle!

      Reply
  8. Deanna Segrave-Daly (@tspbasil)

    October 12, 2013 at 4:56 pm

    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 :)

    Reply
    • Kelly

      October 14, 2013 at 9:16 am

      Thanks, Deanna!

      Reply

Trackbacks

  1. 31 Days of Gluten, Dairy, and Egg Free Comfort Food. - The Pretty Bee says:
    June 26, 2014 at 9:39 am

    […] Day 12: Sweetpotato and Pea Risotto with Garlic Breadcrumbs […]

    Reply

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