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pistachio and garnet sweet potato risotto Recipe

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pistachio and garnet sweet potato risotto
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Ingredients

  • 3 cups low-sodium vegetable broth
  • 1 1/3 cups uncooked short-grain brown rice
  • 3/4 cup shelled roasted and salted pistachios, divided
  • 2 teaspoons red wine vinegar
  • 1 1/4 teaspoons sea salt, divided
  • 1 1/2 tablespoons refined peanut oil
  • 1 medium white onion, finely diced
  • 1 (14-ounce) Red Garnet sweet potato, unpeeled, scrubbed, and diced
  • 8 ounces sliced wild mushrooms
  • 3 ounces soft vegan cashew cheese*
  • 1/4 cup thinly sliced fresh basil

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1313g
Calories 1114  
Calories from Fat 83 7%
Total Fat 9.7g 12%
Saturated Fat 2.33g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 5288mg 220%
Potassium 1839mg 53%
Total Carbs 217.61g 58%
Dietary Fiber 18.5g 62%
Sugars 6.99g 5%
Protein 36.83g 59%
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