November 29, 2022

Canadiannpizza

Cooking Is My World

Sweet Potato Risotto – Chelsea’s Messy Apron

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.

Overhead image of the sweet potato risotto

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! 

Process shots-- images of the bacon being sautéed and then onion and garlic being sautéed

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.

Overhead image of the arborio used in this sweet potato risotto

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.

Process shots--images of the sweet potatoes, rice, seasonings, and chicken stock being added and cooked together

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.

Process shots of sweet potato risotto-- images of the butter, cream, and parmesan cheese being added and mixed together

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. 

Overhead image of the sweet potato risotto in the instant pot ready to be enjoyed

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!)

Image of the dish in a bowl ready to be enjoyed

More Favorite Sweet Potato Recipes:

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

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.

Instructions

  • 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 end up with “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 gluggy rice!)

  • FINISHING TOUCHES: Remove insert from pressure cooker onto a trivet. 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!

Recipe 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!

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.