Sweet Potato and Pumpkin Risotto
Ingredients
- 500g sweet potato, peeled (about 1 large potato)
- 500g jap pumpkin, peeled
- 1 cup (180g) forbidden foods brown rice
- 1 tbsp paprika powder
- 1 tbsp rosemary
- 1 tsp cinnamon
- 1 tbsp cocolife coconut oil or olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp nutritional yeast (optional)
- 1/2 cup coconut cream
- 1 lime
- 2 tbsp luzalmond almond milk
- a handful of fresh flat-leaf parsley
- salt and pepper to season
Preparation
Peel and dice the sweet potato and pumpkin into small cubes.
Heat the coconut oil or olive oil in a large pan over medium heat.
Add the diced sweet potato, pumpkin, paprika powder, rosemary, and cinnamon. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
Stir in the brown rice and cook for 1-2 minutes to lightly toast the grains.
Add the apple cider vinegar and stir well to deglaze the pan.
Gradually add the coconut cream and almond milk, about 1/4 cup at a time, stirring frequently to release starch from the rice and create a creamy texture. Continue this process for 20-30 minutes until the rice is tender.
Stir in the nutritional yeast if using, and season with salt, pepper, and juice from the lime.
Remove from heat, garnish with fresh flat-leaf parsley, and serve immediately.