This Sweet Potato Risotto changes the risotto game! If you think risotto is reserved for fancy restaurants or a night where you have loads of time to sit at a stovetop and stir, then you've got to try this recipe! The rice cooks up in only SIX minutes to a perfect creamy consistency.
PREP: Thinly slice bacon into small pieces. Peel and chop sweet potatoes into small 1/2-inch cubes.
SAUTÉ: Set a 6-quart pressure cooker to "sauté". Once hot, add bacon to pressure cooker. Cook until browned then remove with a slotted spoon to a paper-towel lined plate/bowl. Discard all but 1 tablespoon bacon fat (See Note 5). Add in 1 tablespoon butter, onion, & garlic. Cook, stirring frequently, until onion is becoming translucent, about 3-5 minutes. Add in diced sweet potatoes and season everything (I add 1 tsp salt & 1/2 tsp pepper). Stir for another 3 minutes then add in the uncooked rice (no liquid yet). Cook, stirring constantly, for 1 full minute. Mix in the thyme and Italian seasoning.
COOK: Pour in the chicken stock making sure to scrape the bottom of the pot to release any browned bits (or you'll might get a "burn" warning) Stir, then press "cancel." Ensure everything is submerged in liquid. Add pressure cooker lid, set knob to "sealed." Select manual setting to cook for 6 minutes. As soon as time is finished, release the pressure by venting the knob. Open pressure cooker as soon as the pressure is fully released. (Don't delay here or you'll end up with stodgy rice!)
FINISHING TOUCHES: Remove insert from pressure cooker onto a trivet/hot pad holder. Use a wooden spoon to stir vigorously until the sweet potato chunks turn into a puree and blends nicely into the risotto. Stir in remaining 2 tablespoons butter stirring until fully melted. Once fully melted, pour in the heavy cream and stir until incorporated. Finally, add in the parmesan cheese, gradually, stirring as you add it in. Add a touch more cream it's too thick. Taste and adjust seasonings, I typically add another 1-/4 up to 1/2 tsp each of salt and pepper here.
ENJOY: Risotto should have a porridge like consistency and is best served ASAP (otherwise it gets gluggy -- add a splash more of cream if needed). Spoon into serving bowls. Top with bacon. Garnish with fresh thyme and an extra sprinkle of parmesan cheese. Enjoy immediately!
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Notes
Note 1: Bacon: If you want this to be a vegetarian dish, leave out the bacon and instead increase initial butter amount to 2 tablespoons. (Swap out chicken stock for vegetable stock).Note 2: Rice: There aren't any workable substitutes in this recipe -- Arborio rice must be used for this recipe to work properly. It's typically found in the rice aisle of the store. Don't rinse before using.Note 3: Chicken Stock: The better quality, the better the flavor (we love Swanson)!Note 4: Parmesan: Use a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won't melt into the sauce nicely.Note 5: Discarding Bacon Fat: I line a bowl with tin foil then pour all the bacon grease in the bowl. Then I measure out 1 tablespoon to add back to the pressure cooker. When the grease hardens you can ball up the foil and discard!