I was intrigued by this beautiful Beet Risotto on ktmade.com, but by the time I got around to making it, my beets had gone bad. Instead of tossing the idea, I totally revamped it using a sweet potato left over from a previous recipe.
This recipe is perfect for those who have dairy sensitivities or are vegan. This risotto is a lot different than my normal risottos: it is creamier and a little sweeter (because of the coconut milk), and definitely better as a side dish than a main dish, but tastes great as leftovers. I encourage you to give it a try if you are looking for a fun twist on risottos.
- Olive oil
- 2-3 cloves garlic, minced
- 1 white onion, chopped
- 1 large sweet potato, peeled and chopped into small pieces
- 3 cups vegetable broth (split use)
- 1 Tbsp white wine vinegar
- 15 oz. can coconut milk (do not strain)
- 2 cups medium- or long-grain brown rice
- salt and freshly ground pepper
- Heat medium size stockpot over medium heat.
- Add oil, then garlic and onion. Cook until onion has softened, about 5 minutes.
- Reduce heat slightly if necessary to avoid burning. Add sweet potato and 1 cup of the vegetable broth. Cover and cook until sweet potato has softened (pierce-able with a fork), about 5 minutes.
- Reduce heat to medium low. Add vinegar, rice and coconut milk. Stir well. Cover and let cook, stirring two to three times, until most liquid has been absorbed.
- Add the other 2 cups of vegetable broth, stir well, and recover until most of the liquid has been absorbed and rice is cooked.
- Uncover, turn heat to low, and let rest of liquid cook off – about 2-3 minutes.
- Remove from heat. Season with salt and pepper.