Today, I will share this creamy sweet potato risotto with you that brings the sun back into the kitchen on this rainy and cold Saturday. This risotto is simply heavenly creamy and prepared within half an hour. Therefore, it’s just right for professionals and students who have little time for cooking. Of course, this sweet potato risotto can be individually refined for example with feta crumbles or Parmesan. Recently, I was eating in the Vapiano and they offered a seasonal dish that was a pumpkin and coconut risotto. It almost tasted the same. So if you do not have sweet potatoes at hand, you can easily substitute them with pumpkin.
Do you have a favorite autumn vegetable? My one is certainly pumpkin and for the fruits I absolutely love figs :). It is so great that every season has its own seasonal specialties. Thus, you always have something to look forward to. In winter I will probably bake a lot of Brussels sprouts with pomegranate seeds or enjoy a warm cinnamon porridge for breakfast.
SWEET POTATO COCONUT RISOTTOPrint Recipe
- 1 cup (risotto) rice
- 600-700g sweet potatoes
- 1/2 cup coconut milk
- 1 tablespoon salt
- 1 tablespoon apple cider
- 2 tablespoons of pumpkin seeds
Peel the sweet potatoes, cut them into pieces and boil them in hot water for about 15 minutes until they are soft.
Prepare the rice according to the packing instructions.
Blend 2/3 of the cooked sweet potatoes with the rice and add the remaining ingredients. Usually, the potatoes already break up into small pieces. If not, you just crush the larger pieces with a fork.
Place the risotto on a plate and spread the remaining sweet potato pieces on top of the risotto.