Risotto With Baked Sweet Potatoes

Vegan First

Prep Time: 20M
Cooking Time: 60M

Recipe provided by vegan first

Try this perfect date night meal for two!

Prep time: 20 minutes

Cooking time: 1 hour

Total time: 1 hour 20 minutes

Enjoy this vegan first recipe? Why not try their pumpkin and jaggery parantha too?

There's more where this came from!

Ingredients

1 cup washed Arborio rice

2 Tsp Nutritional yeast

1 Onion, diced

2 cloves of Garlic, grated

1/2 litre Almond milk

2 vegan veg stock cube, or home made

1 litre water

2 Tsp Tomato paste

1 Tsp vegan butter

2 Tsp Flat Parsley, chopped

3 Tsp vegan Parmesan cheese

2 large Sweet Potatoes washed thoroughly and sliced.

Salt and pepper to taste

1 tsp Olive oil

Recipe provided by vegan first

Try this perfect date night meal for two!

Prep time: 20 minutes

Cooking time: 1 hour

Total time: 1 hour 20 minutes

Enjoy this vegan first recipe? Why not try their pumpkin and jaggery parantha too?

Method

For the risotto-

  • Heat a pan heat oil and add some butter.
  • Now add the onions and fry for a minute, to this add grated garlic.
  • Fry for a bit making sure it doesn’t brown.
  • Then add your washed rice to it.
  • Add the stock and keep stirring. Gradually add some Almond milk and stir again.
  • Add the cube of veg stock. Mix well. Also, add nutritional yeast.
  • Keep adding stock and almond milk alternatively making sure you keep stirring. This might take a while.
  • When the risotto is cooked. Plate it and serve it with baked sweet potato (method below).

For the sweet potatoes-

  • Preheat the oven to 200 degrees centigrade before you begin.
  • Make sure the sweet potatoes are thoroughly washed and sliced into 1 cm thick slices.
  • Toss the slices with salt, pepper and oil and arrange them in a baking tray.
  • Now, bake it for 15 minutes on one side and for 5 minutes on the other side.

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