Sweet Potato Risotto

Risotto is a romantic comfort food that is easily served as an attention-getting vegan side dish or scrumptious, belly-warming vegan meal. This risotto recipe boasts creamy rice studded with diced sweet potatoes and sun-dried tomatoes.
Risotto is a romantic comfort food that is easily served as an attention-getting vegan side dish or scrumptious, belly-warming vegan meal. This risotto recipe boasts creamy rice studded with diced sweet potatoes and sun-dried tomatoes.

Sweet Potato Risotto

Serves 6

Ingredients:

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• 2 sweet potatoes, peeled, diced small

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• 1 small onion, diced

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• 4 sprigs fresh thyme

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• 4 garlic cloves, unpeeled

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• 2 tablespoons olive oil

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• Salt and freshly ground black pepper

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• 4 cups vegetable broth

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• 1-1/3 cups Arborio rice

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• 1/2 cup finely chopped sun-dried tomatoes

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• Finely chopped fresh parsley or herbs of your choice to garnish

Directions:

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1. Preheat oven to 400 degrees F.

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2. Place sweet potatoes, onion, thyme, and garlic in a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20 minutes, stirring occasionally.

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3. Remove 3/4 cup diced sweet potatoes and set aside. Pop garlic cloves out of their skins. Place garlic and all but the reserved sweet potato mixture in a blender or food processor and puree.

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4. Meanwhile, heat broth in a saucepan. In a second saucepan over medium heat, add rice and stir for a few minutes until rice is lightly toasted.

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5. Add 1 cup broth and stir rice until liquid is absorbed. Then add broth 1/2 cup at a time, stirring until liquid is evaporated. Stir in more broth and sweet potato puree into rice and cook, stirring, until liquid is evaporated.

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6. Continue to add broth until rice tender and creamy. Stir in tomatoes.

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7. Ladle risotto into bowls and garnish with reserved sweet potatoes and herbs.

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