Рецепт pistachio and garnet sweet potato risotto
Ингредиенты
- 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
View Full Recipe at Jackie Newgent
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% |