Pistachio And Garnet Sweet Potato Risotto

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

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 saute until the sweet potato is cooked through and mushrooms begin to brown, about 10 minutes. Remove from heat.
3. Stir the vegan cheese (try Treeline Scallion French-Style Soft Treenut 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.

vegetable broth, brown rice, pistachios, red wine vinegar, salt, peanut oil, white onion, mushrooms, cashew, fresh basil

Taken from www.yummly.com/recipe/Pistachio-And-Garnet-Sweet-Potato-Risotto-1346790 (may not work)