Sweet Potato Yellow Curry Risotto

Ingredients: -3 cups vegetable broth -1 can coconut milk -3 Tbsp avocado oil -1/2 Tbsp minced garlic -1 tsp cumin seeds -2 tsp turmeric -4 oz. can diced jalapeños -4-5 Tbsp yellow curry powder -3 cups arborio rice -1/2 cup white cooking wine -1 cup diced sweet potato -1 cup frozen green peas -2 sliced orange bell peppers -1 cup diced tempeh -1/2 cup chopped broccoli Instructions: -Combine broth and coconut milk in saucepan, bring to a boil, reduce heat to low, cover, and simmer -Heat avocado oil on high in pan -Add garlic, cumin seeds, turmeric, jalapeños, and curry powder -Saute for 1-2 minutes -Add white cooking wine to deglaze pan -Add rice and stir to cover with oil and spices -Add 2 cups of broth/coconut mixture -Stir, and once broth/coconut mixture is absorbed, add remaining broth/coconut mixture from saucepan -Stir in all vegetables and tempeh -Reduce heat to medium-high, cover, and let cook for 5-7 minutes -Stir thoroughly, reduce heat to medium-low, cover, and let cook for another 10-15 minutes Recommend adding salt to taste after serving. Serves 3-4 adults generously with leftovers. If you try this one, please let me know how you like it. :)