This risotto came about when I had extra baked sweet potatoes sitting in the refrigerator. I didn’t feel like eating them as potatoes and I really wanted risotto so I thought it would be a perfect marriage. It was! The sweet potato gives the risotto an extra creaminess and sweetness that is really lovely. I had dried porcini mushrooms in the pantry and knew the earthiness would pair perfectly with the sweet potato. This is a wonderful risotto that I know will be made time and again here – for lunch. My husband does not like mushrooms so the little one and I enjoy the risotto and the leftovers sliced and lightly fried in butter. If you have leftovers they are fantastic fried and served over a green salad.
Sweet Potato Mushroom Risotto
2 teaspoons Butter or Olive Oil
4 Shallots, Diced
4 Garlic Cloves, Minced
2 Cups Arborio or Calrose Rice
1/4 Cup White Wine (or Vegetable Broth)
4 1/2 Cups Vegetable Broth
2 Baked Sweet Potatoes, skin removed and diced*
1/2 oz Dried Porcini, torn into pieces and soaked in hot water just long enough for the dirt to fall to the bottom, remove from water and lay on a paper towel to dry
1 Cup Shredded Fontina Cheese**
Salt and Pepper
Pine Nuts, toasted
1. Heat the pressure cooker to saute and add the butter, onion and garlic. Once they are softened add the rice, continue to saute stirring until the rice has toasted about two minutes.
2. Add the wine and stir making sure to get anything stuck to the bottom of your pressure cooker, stir until the wine has mostly evaporated. Hit cancel to stop the saute function. Add the broth, sweet potatoes, and dried porcini. Replace the pressure cooker lid and set vent to sealing cook at high pressure 7 minutes.
3. Once it has finished cooking immediately release the pressure, open the lid tilting it away from your face. Stir in the cheese and add salt and pepper to taste. If desired stir in a sprinkling of cayenne pepper. Serve with toasted pine nuts and extra cheese.
*Raw sweet potatoes can also be used, diced small.
** For a vegan version skip the fontina cheese and serve with a drizzle of EVOO and a sprinkle of vegan parmesan.
Adapted from Hip Pressure Cooking