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–+ servings
vegan recipe

Sweet Potato Risotto

This Italian risotto vegan dish features Arborio rice, vegetable broth, sweet potato, and vegan cheese. This dish is rich and flavorful, and it makes a great main course or side dish for the fall season, Thanksgiving day, or winter season.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 8 Servings
Calories 4096 kcal

Ingredients
  

Easy-to-find ingredients:

  • 2 large sweet potato peeled and chopped into cubes
  • 1 tsp paprika
  • 3/4 tsp nutmeg
  • kosher salt sprinkle
  • black pepper sprinkle
  • 6 tbsp vegetable oil divided
  • 7 tbsp vegan butter divided
  • 2 large shallots diced
  • 3 cloves garlic minced
  • 1 3/4 cups Arborio rice
  • 1 1/2 cup white wine
  • 5 cups vegetable broth
  • 3 oz goat cheese vegan
  • 3/4 cup Parmesan cheese vegan, finely grated
  • 4 tbsp sage chopped and divided

Instructions
 

Puree the sweet potato:

  • Preheat the oven to 400°F and line a baking sheet.
  • Toss to combine the sweet potatoes, vegetable oil, nutmeg, paprika, kosher salt, and black pepper in a large mixing bowl and spread them on a baking sheet.
  • Bake for 25 minutes; remove from the oven and mash the sweet potatoes until pureed. Set aside.

Cook the Arborio rice:

  • In a medium saucepan over medium-high heat, melt the vegan butter with the vegetable oil and saute the shallot for 2 minutes.
  • Add the garlic and cook for 20 seconds, then add the Arborio rice and cook until coated with vegan butter or for 1 minute.
  • Continue cooking the rice over low heat, then deglaze the saucepan with white wine and add the vegetable broth. Let it simmer for 20 minutes or until the rice is soft.

Serve and enjoy!

  • Meanwhile, heat the remaining vegan butter in a skillet for 3 minutes, then add the sage and cook for 30 seconds more; remove from the heat and set aside.
  • Stir to combine the sweet potato puree, vegan Parmesan cheese, vegan goat cheese, and brown vegan butter.
  • On your favorite bowl or plate, transfer the cooked rice and combine the sweet potato puree mixtures. Garnish with some sage and grated Parmesan cheese.

Notes

Vegan Globetrotter Tips & Suggestions

 
Serving Suggestions
  • Main dish: Try serving it with a green salad and some crusty bread.
  • Side dish: Pair it with tofu or tempeh. 
Recipe Notes
  • Be sure to use Arborio rice for this recipe, as it is a short-grain rice that has a high starch content. This is what gives risotto its signature creaminess. When cooking the rice, be sure to stir constantly so that it doesn't stick to the bottom of the pot and burn. 
Storing Tips
  • Stored in an airtight container in the fridge for up to 3 days. When you are ready to reheat it, add a little water or broth and heat it in the microwave or on the stove until it is warm throughout. 
Variations
  • Try adding other veggies like mushrooms, kale, or peas. You could also switch out the feel Top your risotto with shredded vegan cheese, chopped parsley, or crumbled tofu or tempeh before serving. 

Nutrition

Calories: 4096kcalCarbohydrates: 457gProtein: 79gFat: 186gSaturated Fat: 55gPolyunsaturated Fat: 66gMonounsaturated Fat: 55gTrans Fat: 1gCholesterol: 90mgSodium: 7252mgPotassium: 3253mgFiber: 34gSugar: 48gVitamin A: 104340IUVitamin C: 29mgCalcium: 1449mgIron: 26mg
Keyword meatless, plant-based, risotto, sweet potato, vegan, vegetarian meal
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