Sweet Potato Risotto for the Table

Sweet Potato Risotto will change your view of risotto forever! Forget the long stovetop stir-fests, this version cooks up creamy and reliable in only SIX minutes.

Sweet Potato Risotto

Risotto can be a time-consuming process to make and especially if you have to prepare a batch of roasted sweet potatoes to mix in. But with this recipe — we prepare both the risotto and sweet potatoes all together in SIX minutes.

How? Pressure Cooker FTW (for the win)!

If you haven’t jumped on the Instant Pot train yet, this is the recipe to finally convince you to get one This recipe is nothing short of magical with one!

Using The Instant Pot

I promise this isn’t an ad for a pressure cooker, but here’s why this recipe shines in the Instant Pot:

• One-pot cooking: Sauté right in the pot to build flavor before pressure cooking.
• High pressure = fast results: Sweet potatoes and rice that normally take 30 minutes cook in just 6.
• Quick build and release: Unlike other recipes, the pressure comes up fast and releases right away.
• Amazing payoff: Ultra-creamy, rich, and flavorful Sweet Potato Risotto every single time.

Quick Tip

Check out some other pressure cooker favorites like this Salsa Verde Chicken, Instant Pot Beef Stew, or from-scratch Black Beans.

How To Make Sweet Potato Risotto

The most important detail for this recipe is the rice. Risotto relies on “Arborio” rice. This rice is a short-grain rice with a high starch content and is use specifically in risotto. When the Arborio Rice cooks, it releases its starches giving risotto that classic creamy texture.

There aren’t any workable substitutes in this recipe — Arborio rice must be used for this dish to work properly.

It’s typically found in the rice aisle of the store. Occasionally it can be found in the bulk section of the store.

Should You Wash Risotto Rice Before Cooking?

No, the rice doesn’t need to be washed before using.

Variations

• Make Sweet Potato Risotto vegetarian by using vegetable stock and leaving out the bacon.
• Prepare a Chicken and Sweet Potato Risotto by whipping up a batch of this Blackened Chicken to serve on the side.
• This Sweet Potato Risotto has no wine, but if you’d like to add some in you can deglaze the pot with 1/4 cup white wine before adding in the chicken stock. Cook off the wine before adding the stock.
• Make a Leek and Sweet Potato Risotto by replacing the onions with equal amounts of sliced leeks.

What Is The Trick To Making Good Risotto?

• Dice sweet potatoes small; if pieces are too large they won’t cook properly in the pressure cooker
• Release pressure immediately. If you let the rice sit in the pressure cooker for any length of time, it will get a bit gluggy
• Stir vigorously — not only will this release the starches to get a creamy dish, it also ensures the sweet potatoes break down into the sauce that coats the rice.
• Don’t skip the butter — it’s essential to the texture (and flavor!)

More Favorite Sweet Potato Recipes:

Side Dishes

Baked Sweet Potatoes

Dinner

Sweet Potato Pasta

Dinner

Taco Stuffed Sweet Potatoes

Dinner

One Skillet Sweet Potato Burrito Bowls

Ingredients

• 5 ounces hardwood smoked bacon (5 slices, skippable—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
• 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 (skippable)

Method

1. Thinly slice bacon into small pieces (if using). Peel and chop sweet potatoes into 1/2-inch cubes.
2. 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.
3. 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!)
4. 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. check the seasoning and adjust seasonings; I add another 1/4 up to 1/2 teaspoon each salt and pepper.
5. 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. finish with fresh thyme and an extra sprinkle of parmesan cheese if desired. Enjoy immediately!