Sweet Potato Risotto

I am so behind on posting recipes...life has just been so full of life. This recipe is actually what I made myself for Easter and I posted the recipe on my instagram so people could use it for Easter and other spring recipes. I guess that is why I was a little more slow to get it posted online.

This recipe is awesome. I don't mean to sound full of myself but it is so good. It is creamy. It is filling. It is packed full of vegetables and flavor. I was really happy with it. Another winning attribute of this recipe is that it is very simple to make with simple ingredients. I know that whenever I hear things like risotto or polenta or something like that I feel so overwhelmed and nervous to even try it. But guess what, risotto is just fancy, mushy rice and polenta is just overcooked cornmeal. So don't be afraid to try your hand at "fancy foods" because a lot of times, they aren't that difficult to make.

So roll up your sleeves and get your chef knife and make this dish. You won't regret it.

Ingredients

1.5 c rice 3.5 c vegetable broth 1 medium sweet potato 1/2 yellow onion 2-3 cloves garlic 1/2 bunch asparagus, cut into thirds 1 head broccoli Salt and pepper to taste Fresh basil Fresh rosemary 1/4 c cashews, finely chopped

Directions

1. Combine rice and water or broth and cook until soft with a little water left. 2. Meanwhile, peel, dice, and steam sweet potato. Set aside. 3. Dice and saute onion and garlic. Set aside. 4. Once rice is done, combine with sweet potato, onion, garlic, and nutritional yeast. Mash together until soft and combined. (I added an extra 1/4 c water). 5. Chop and saute asparagus with salt, pepper, and garlic in a little broth or water. 6. Steam broccoli. 7. Chop herbs and combine everything. Salt and pepper to taste. 8. Garnish with cashews and more herbs. 9. ENJOY