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Hi.

I’m Alix, the face behind Cashews & Cauliflower. I am a busy mama of 2 wild boys with a passion for cooking and eating plant based food. My goal is to show you how easy and accessible it is to make plants the main attraction at meal times and every time in between! (Because snacks and dessert, right?!)

Creamy Sweet Potato Risotto

Creamy Sweet Potato Risotto

Alix Yokabitus

Hey, friends! I’m comin’ atcha on my couch, in an over-sized sweatshirt from my hometown, SNL is on the TV, and I’ve got my favorite blanket on. I am in all-things-comfy-cozy mode over here and I WILL NOT APOLOGIZE FOR IT. This means that I want all the warm and steamy meals…the comfort food…the stick to your bones foods! I want it all! And it is FINALLY cool enough to actually enjoy a warm meal! It’s almost a little embarrassing to say that because we’ve still got highs in the 70’s…which truthfully used to be beach weather for me! I’m a Michigan gal and when we first moved to the south we lived with my in-laws who have a pool…and I distinctly remember laying out and getting a sunburn in FEBRUARY. I thought it was the coolest thing ever and I’m pretty sure I bragged to everyone back home while they were still lacing up their winter boots. I loved it for a minute…and then I came to find out that the summer’s here last FOR-EV-ER. Anyway, suffice it to say I was READY for fall! And it’s finally here!

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Risotto…a meal I once thought was way too fancy to ever make it at home, is now one of my all time favorite comforting meals to make! Risotto is made with Arborio rice which becomes soft, and creamy when cooked low and slow on the stove. That’s kind of a fancy way to say that you’re gonna be standing at the stove for about 30 minutes…which seems a little bit intimidating but it’s totally worth it. The general method of cooking risotto is pretty easy even though it can be time-consuming. You’re going to start by sauteing some onion and garlic (like all good things), and then you’ll add your rice for a couple of minutes before adding a cup or so of your favorite white wine. From here on out it’s pretty easy…you want your liquid to absorb completely before adding more about a cup at a time. Altogether you’ll use about 7 cups of liquid, including your wine but you’ll want to taste your rice along the way to get it just right. For some extra flavor for this fall-inspired risotto, I threw in a few sprigs of fresh thyme, tied with twine. You’ll take this out before serving.

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I really prefer sweet potatoes to butternut squash but this could definitely made with either! The risotto will come together while your sweet potatoes (or squash) is roasting away with lots of delicious spices! Once your risotto is just about done, you’ll throw in your roasted veggies and let it all meld together until is fall risotto perfection! This is SO comfy and cozy and my whole family loves it!

This risotto is also:

  • Gluten-free

  • Creamy

  • Full of fall spices and flavor…Sage and Thyme are like the ultimate savory fall flavors right?!

  • Vegan

  • It does require some tending to but is EASY.

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I mean LOOK AT THOSE ROASTED SWEET TATERS! I could eat an entire bowl of just roasted sweet potatoes. But I mean add some creamy and delicious rice…sign me up, loves. It’s almost magical what arborio rice does when it’s cooked this way. If the time and attention that risotto takes intimidates you, try it on a weekend or a day when you’ve got some extra time. I PROMISE it is worth it and you will be licking your plate clean!

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Roasted Sweet Potato Risotto

Alix | Ocotober 2019

  • prep time: 10 minutes
  • cook time:30 minutes
  • total time:40 minutes

Servings: 4-6

Ingredients:

  • 1 Cup Arrborio Rice
  • 1 large or 2 medium Sweet Potatoes
  • 1 Onion, diced
  • 2 Cloves of Garlic
  • 1 Cup White Wine (optional)
  • 6-7 Cups Vegetable Broth
  • 1 Sprig each of Thyme & Rosemary, and fresh Sage leaves (plus extra chopped fresh herbs for serving)
  • 2 TBS Olive Oil Salt and Pepper

    Instructions:

  • Preheat Oven to 425 and line a baking sheet with parchment paper
  • Peel and dice your sweet potato and toss in olive oil, salt and pepper. Roast for about 30 minutes, tossing halfway through.
  • While your potatoes are roasting, start your risotto by sauteeing your onion in olive oil until transluscent.
  • Add garlic and cook for about 30 more seconds-do not brown garlic.
  • Add your risotto and sautee until it becomes translucent (3-5 minutes).
  • Add your white wine and cook until all liquid is absorbed.
  • You'll repeat step 6 with your vegetable stock until your rice is tender, adding 1 to 1 1/2 cups at a time.
  • Toss your roasted sweet potatoes with your risotto, reserving some to place on top if desired.
  • Sprinkle fresh herbs, more salt and pepper, and ENJOY!
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