Go Back
+ servings
Creamy and delicious sweet potato risotto is a hearty fall dish that's gluten free and vegan.

Sweet Potato Pea Risotto with Garlic Breadcrumbs

Creamy sweet potato pea risotto is dairy free and gluten free.

Course Entree
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 318 kcal
Author Kelly Roenicke


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:


  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.
  7. To make garlic breadcrumbs:
  8. 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.
  9. Spoon the risotto into bowls and top with the garlicky breadcrumbs.
Nutrition Facts
Sweet Potato Pea Risotto with Garlic Breadcrumbs
Amount Per Serving
Calories 318 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 1854mg81%
Potassium 261mg7%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 8g9%
Protein 4g8%
Vitamin A 5825IU117%
Vitamin C 10.9mg13%
Calcium 40mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.