Creamy Sweet Potato Risotto


  • 1 sweet potato – peeled and roughly chopped
  • Glug of oil
  • 1 onion – diced
  • 2 tsp minced garlic
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried mixed herbs
  • 1 cup dry white wine
  • 2 big handfuls of arborio rice
  • 1 can coconut milk
  • 2-4 cups vegetable stock – as needed
  • Salt and pepper to taste
  • Dollop of unsweetened yoghurt – to serve


  1. Add the sweet potato to a saucepan, cover with water and then boil the bajesus out of them, approximately 15 minutes or until you can easily cut through them with the back of a knife
  2. Meanwhile, heat the oil in a pan over a medium heat and add the diced onions
  3. Once the onions are browned, add the garlic, turmeric, cumin, paprika and mixed herbs and then stir through
  4. Add the white wine and bring to the boil to evaporate the alcohol
  5. Add in the arborio rice, coconut milk and 1 cup of the vegetable stock
  6. Bring to a simmer and stir regularly, continually adding more vegetable stock as it starts to dry out
  7. By now, the sweet potato should be ready – drain off most of the cooking water and then process it into a puree using a stick blender (or just mash it if you don’t have one)
  8. Stir the puree through the risotto and season to taste
  9. The risotto is ready when it starts to hold its shape and the rice granules have lost their bite – usually about 7 hours after you expect it to be ready
  10. Serve with a dollop of yoghurt
  11. Take photos and tag @vaguelyvegetarian on Instagram
  12. Bask in social media glory

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