In spirit of using the “word of the day” from my dictionary app, let me declare that I am gung-ho about this sweet potato risotto!! Snow again!! And again Ryan and I are craving warm, comforting goodness!!
Creamy Vegan Sweet Potato Risotto
1/2 tsp. toasted sesame oil
1 1/2 tsp. olive oil
5 cups vegetable broth
1 cup arborio rice
1/4 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. thyme
Salt and pepper to taste
1 Tbsp. nutritional yeast
1 medium or half a large sweet potato, washed
Dice the sweet potato, sprinkle with paprika and salt and roast in a preheated 350 F oven for 12-15 minutes or until cooked through.
In a medium saucepan heat the vegetable broth to a low boil.
In a large saucepan, heat the oil over medium heat. Add the arborio rice and seasonings (not the nutritional yeast) and stir until the oil is absorbed. Add the hot vegetable oil by the 1/2 cup full and stir constantly until all the liquid is absorbed. Continue about 3/4 of the broth has been added. Add in the diced sweet potato and continue adding the liquid until absorbed, still stirring constantly. When the broth is used up, add the nutritional yeast and stir until combined.