Sweet Potato Risotto
This Sweet Potato Risotto is a game-changer! The rice is ready in just six minutes, and the final dish is a rich, creamy risotto that avoids the fuss of constant stirring. Perfect for any night of the week!
Servings: 4 servings
Cost: $10.12
Equipment
Ingredients
- 5 ounces hardwood smoked bacon 5 slices, optional—see note 1
- 3 tablespoons unsalted butter divided
- 1-1/2 cups finely diced yellow onion 1 large
- 1 tablespoon minced garlic 3 cloves
- Salt and pepper
- 3-1/2 cups peeled and chopped sweet potatoes 2 medium
- 1 cup uncooked arborio rice see note 2
- 1/4 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 2 cups chicken stock or chicken broth, see note 3
- 1/2 cup freshly grated Parmesan cheese see note 4, plus some for topping
- 1/4 cup heavy cream
- Fresh thyme optional
Instructions
- Thinly slice bacon into small pieces (if using). Peel and chop sweet potatoes into 1/2-inch cubes.
- Set a 6-quart pressure cooker to “sauté.” Once hot, add bacon. 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 1 tablespoon butter, onion, and garlic. Cook, stirring frequently, until onion is becoming translucent, about 3–5 minutes. Add diced sweet potatoes and season everything (I add 1 teaspoon salt and 1/2 teaspoon pepper). Stir for another 3 minutes, then add uncooked rice (no liquid yet). Cook, stirring constantly, for 1 minute. Mix in thyme and Italian seasoning.
- Pour in chicken stock, scraping the bottom of the pot to release any browned bits (or you 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!)
- Remove insert from pressure cooker. Use a wooden spoon to stir vigorously until sweet potato chunks turn into a puree and blend nicely into the risotto. Add remaining 2 tablespoons butter, stirring until fully melted, then pour in heavy cream and stir until incorporated. Add Parmesan gradually, stirring as you add it. Add a touch more cream if it’s too thick. Taste and adjust seasonings; I add another 1/4 up to 1/2 teaspoon each salt and pepper.
- Risotto should have a porridge-like consistency and is best served immediately (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 if desired. Enjoy immediately!
Video
Notes
Note 1: Leave out bacon if you want this to be a vegetarian dish, and instead increase initial butter amount to 2 tablespoons. (Swap out chicken stock for vegetable stock.)
Note 2: 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: The better quality of chicken stock, the better the flavor (I love Swanson’s)!
Note 4: 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: To discard 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!
Storage: To store sweet potato risotto, let it cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. This doesn't freeze and defrost well.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 43.1g | Protein: 15.3g | Fat: 20.8g | Cholesterol: 56.4mg | Sodium: 643.5mg | Fiber: 3.9g | Sugar: 8.1g