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Sweet Potato Risotto

What you need: 

6 cups vegetable stock
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
3 small sweet potatoes, peeled and finely cubed
1 1/2 cups arborio rice
1 cup white wine (or more stock)
salt and pepper, to taste
vegan parmesan, to taste, optional

What you do: 

1. The secret to a good risotto is to keep the stock boiling at all times. So, put the 6 cups stock into a small saucepan, and heat until it starts to simmer.
2. In a large, heavy bottomed saucepan, heat the olive oil, and add the onion and garlic and sweet potato. Fry until the onion is transparent. Then cover, turn down the heat, and cook for about 5 minutes to let the sweet potato start to soften.
3. Turn up the heat a little (about medium heat now), and add the rice. Stir well until all the rice is covered. It should all have a very fine covering of oil. If it doesn't, you may need to add a little more olive oil, but only a dash. Stir for a minute.
4. Add the vegan wine (or cold stock). Keep stirring until it is absorbed. Now, add 1/2-1 cup of the boiling stock. Keep stirring until this is absorbed.
5. Add another 1/2 cup. Keep on doing this until all the stock has been added (stirring continuously). This should take 20-30 minutes. Never add more liquid until the last lot is absorbed! Grind in some fresh black pepper and salt, as desired. Serve with vegan parmesan, if desired.
You will have a meal of delightful golden colored rice that just melts in your mouth, and is chock full of flavor. If you can't get arborio rice, you can use either long grain or short grained white rice. Never brown, as it will not cook properly. Arborio is the best for risotto, though.

Preparation Time: 
30 mins
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I made this tonight for me and my hubby! We both really liked it; adding it to the rotation--and I may take some of the suggestions for additions to it next time. It will be fun to play with the recipe! :-)

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This recipe I found to be ok. I think it was a bit too "sweet-potatoie" for me. I think next time I will use some spices to lifen it up a bit! I think it just needs some more flavour. However the method was great, and it cooked perfectly!

Try some freshly grated nutmeg a HINT of cinnamon, shallots and thyme. Dried cranberries are also fantastic with sweet potatoes - try a few finely minced ones thrown in during the last 10 or so minutes of cooking.

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This recipe I found to be ok. I think it was a bit too "sweet-potatoie" for me. I think next time I will use some spices to lifen it up a bit! I think it just needs some more flavour. However the method was great, and it cooked perfectly!

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I made this using long grain white rice and pumpkin instead of sweet potato. I had some difficulty with the rice getting soft and i was probably tending it for a good 90 minutes but man, effin' tasty. Thanks for the recipe.

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I used this recipe last night but instead of sweet potato I used fresh shitake mushrooms and asparagus. Your method was so informative and it worked brilliantly! I used non-alco white wine though but it was so sweet I could have used half a cup and been all right lol. It came out wonderfully creamy and oozing flavour...this was my first risotto, made or eaten, and I loved it  :)>>>

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I just brought this to a vegan potluck, it was a huge hit! I added some oregano to it!

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just wanted to add that i didnt bother peeling the potatoes, since they were diced small it wasn't a problem.  i figure you might as well keep the nutritious skins if you can.

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this is a good start but it definitely needs some more seasonings and additional veggies to bump up the flavor.  it's pretty bland as is, especially without the added salt.  i even used an extra cup of wine mixed into the broth.  in order to boost the taste i added salt, nutmeg, curry powder, fresh spinach, dried (rehydrated) mixed mushrooms, and marinated artichoke hearts.  then i spritzed some truffle oil onto my serving.  i definitely think the artichoke hearts add SO much. 

my arm's sore.

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I combined this recipe with one I've used often before (http://allrecipes.com/Recipe/Tofu-and-Artichoke-Risotto/Detail.aspx).  The sweet potatoes make that good dish even better.  The risotto technique described here also works wonderfully.  Although, despite what the author said, I was able to use short-grain brown rice in it successfully.

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I agree with the others, this was good!

One thing, though-- the sweet potatoes I used were pretty big, and the potato-rice ratio in the finished product was a little off for me--- there were too many potatoes... so make sure to use small ones, as the recipe states. I might use even less than 3 small ones next time.

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