Sweet Potato Risotto

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.

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 Sweet Potato Risotto Recipe is nothing short of magical with one! 

Using The Instant Pot

We swear this post isn’t an advertisement for a pressure cooker, but let’s break down how great this recipe is thanks to the Instant Pot:

• ONE dish cooking — pressure cookers have a function that allow you to sauté ingredients before cooking. Sautéing adds layers of flavor to the final dish.
• High pressure cooking — which cuts down the cook time of sweet potatoes (which can take half an hour to roast) and rice down to only 6 minutes.
• Quick pressure build-up and release — one of my complaints with Instant Pot recipes is how long it takes for the pressure to build in the pot and how long the release can take. Not so with this recipe! Pressure builds surprisingly quick and the pressure is released immediately after cook time.
• Incredible results — the flavor and textures of this Sweet Potato Risotto are off the charts! It’s ridiculously creamy and indulgent tasting.

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 Sweet Potato Risotto 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.

What Makes A Risotto Creamy?

The starch that is generated when grains of the Arborio rice rub against each other results in Risotto’s creaminess!

Why Is Risotto Gluggy?

Risotto will continue to absorb liquid and quickly becomes gluggy if left out or not eaten quickly after making. You can add a splash of heated chicken stock to thin things out if it is too thick for your liking. 

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 risotto, 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:

• Baked Sweet Potatoes with a game-changing method! (Quicker bake time)
• Sweet Potato Pasta with chicken sausage & spinach
• Taco Stuffed Sweet Potatoes with the BEST sauce
• Sweet Potato Burrito Bowls with black beans
• Panang Curry made with sweet potatoes

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5 from 2 votes

Sweet Potato Risotto

By Chelsea Lords

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!

Prep Time: 20 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 26 minutes minutes

Servings: 4 servings

Equipment

• Instant Pot

Ingredients 

USMetric

 

1x2x3x

• ▢ 5 ounces smoked hardwood 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

Recipe 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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