Sweet Potato & Turmeric Risotto

I created this delicious and satisfying comfort-food recipe for Organico using their Carnaroli risotto rice. Turmeric goes amazingly well with sweet potato so I loved the idea of adding it to this recipe and it definitely worked out well! Nutritional yeast makes an amazing vegan alternative to parmesan cheese so I definitely recommend it if you’ve never tried it before! I love serving this with a side of steamed broccoli and kale.

sweet potato & turmeric risotto

Serves 6


500g Organico Carnaroli risotto rice

500g peeled sweet potatoes

1.5 tbsp garlic infused olive oil

1 tbsp dried mixed herbs

2 tbsp fresh chives, chopped

1 tbsp fresh thyme leaves

2 tsp Indigo Herbs turmeric powder

1.5 litres boiled water

1.5 tbsp tamari

100ml rice milk

1.5 tbsp cider vinegar

3 tbsp nutritional yeast

Salt & pepper (to taste)


  • Preheat the oven the 200oc and line a baking tray with greaseproof paper
  • Chop the sweet potatoes into 1 inch chunks and combine them in a bowl with the dried herbs and ½ tbsp of the garlic oil
  • Spread the sweet potato chunks out on the baking tray and roast in the oven for approximately 25 minutes, or until tender
  • Heat the remaining oil in a large pan over a medium heat
  • Add the chives and turmeric and stir them together before adding in the rice
  • Add 500ml of the water along with the rice milk, tamari and thyme
  • Stir everything together then bring the pan to the boil before reducing it to a simmer
  • Add the remaining water a little at a time (when the pan starts to dry out) while stirring regularly to avoid sticking
  • Cook for 15-20 minutes until all the water is absorbed and the rice is cooked through
  • Once cooked, remove the pan from the heat and stir in the roasted sweet potato chunks, cider vinegar, nutritional yeast, salt and pepper
  • Serve the risotto in a bowl with more thyme leaves sprinkled over and a splash of lemon juice if you like

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