June 9, 2023
Sweet Potato Miso Risotto
Servings:
4
Difficulty:
This risotto has a unique mix of sweet and umami flavors tied together by a warming blend of spices to make a comforting plant-based fall dinner.
Why you will love this recipe
Helps to support eye health. Sweet potatoes are rich in carotenoids which your body can convert to Vitamin A. Vitamin A is an essential nutrient for helping you see clearly, especially at night.
Creamy with no dairy. This risotto does not use any dairy for richness and creaminess. The sweet potato and starches from the slow cooked rice add the decadence while keeping it suitable for a dairy-free diet.
Blends multiple tastes for a satisfying meal. The sweetness from the rice and sweet potato mixes with umami from mushroom and miso with a hint of bitterness from the spices.
Ingredients
1 medium sweet potato
1 lb mushrooms of choice
5 cups boiling water, plus more for cooking
2 ½ tbsp miso paste
1/2 onion
4 cloves garlic
1 cup Arborio rice
1 cup apple juice
1 tsp cinnamon
½ tsp ground nutmeg
½ inch ginger
1 generous dollop vegan butter
8-10 sage leaves
Salt, to taste
Black pepper, to taste
Oil, for cooking
Toasted hazelnuts, for topping (optional)
Method
PREP. Bring a medium pot of water to a boil. Chop sweet potato into 1 inch cubes. Dice onion. Mince garlic. Thinly slice mushrooms. Grate ginger.
MAKE SWEET POTATO PURÉE. Add sweet potato to pot of boiling water. Cook until potato pieces can easily be pierced with a fork, about 15 minutes. Drain. Use a food processor to blend until smooth. Set aside.
MAKE MISO BROTH. Whisk miso into 5 cups of boiling water. Set aside.
SAUTÉ AROMATICS. Heat large pot over medium heat. Add oil to prevent sticking. Add onion. Sauté until caramelized and softened, about 5 minutes. Add garlic. Cook until fragrant, about 1 minute. Add cinnamon, nutmeg, and ground ginger. Cook until fragrant but cinnamon does not burn, about 1 minute.
MAKE RISOTTO. Add rice to pot. Lightly toast for 2 minutes. Pour apple juice into pan and stir to deglaze. Reduce heat to medium-low. Stir continuously until rice has absorbed juice. Pour in about ½ cup of broth. Stir until broth is absorbed. Repeat with remaining broth in ½ cup increments. Make sure to keep stirring to ensure nothing sticks to the bottom of the pot. When rice is cooked, turn off heat and add vegan butter.
MAKE MUSHROOM TOPPING. Heat a separate skillet to medium-high heat. Add a generous splash of oil. Add sliced mushrooms. Cook, without stirring until first side browns, about 5 minutes. Stir and continue cooking until evenly browned, about 5-10 minutes depending on your mushroom. Add sage leaves. Cook until crispy but not burnt, about 1 minute. Set aside.
SERVE. Ladle risotto onto plates or bowls. Top with mushrooms, sage, and hazelnuts, if using.
Frequently Asked Questions
What mushrooms can I use to make risotto? For the topping of this risotto, I used black pearl oyster mushrooms. Use whatever you prefer or have on hand.
What can I use instead of mushrooms to make risotto? If you do not like mushrooms, you can also top the risotto with caramelized onions for a similar texture.
What can I use instead of vegan butter? Replace the vegan butter with olive oil for creaminess.
How can I store risotto? Risotto is best eaten when made fresh as it gets clumpy if stored in the fridge.