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pistachio and garnet sweet potato risotto

  • Yield: 6 servings 1x


Units Scale
  • 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


  1. Bring the broth, rice, 1/2 cup of the pistachios, the vinegar, and 3/4 teaspoon of the salt to a boil in a large saucepan over high heat. Cover, reduce heat to low, and simmer until the rice is cooked through yet slightly chewy, about 45 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, sweet potato, mushrooms, and remaining 1/2 teaspoon salt and sauté until the sweet potato is cooked through and mushrooms begin to brown, about 10 minutes. Remove from heat.
  3. Stir the vegan cheese and basil into the rice until combined. Stir in the sweet potato mixture until just combined. Sprinkle with the remaining 1/4 cup pistachios and serve.


*Try Treeline Scallion French-Style Soft Treenut Cheese in this recipe. It’s available at Whole Foods Market. Or if you prefer a non-vegan option, soft goat cheese works well.

Per serving: 400 calories, 17g total fat, 2.5g saturated fat, 0mg cholesterol, 710mg sodium, 60g total carbohydrate, 8g dietary fiber, 7g sugars, 10g protein


  • Serving Size: 1 cup