This creamy risotto features fall's MVP veggie: sweet potato!
low-sodium chicken broth
grated sweet potato
(from 1 large 12-oz sweet potato)
cloves garlic, thinly sliced
finely grated lemon zest
Freshly grated Parmesan,
- Press Sauté on an electric pressure cooker, adjust to medium,
and heat butter and 1 tablespoon oil. Stir
in rice and 3/4 teaspoon salt and cook,
stirring occasionally, until golden
brown and toasted, 4 to 6 minutes.
- Add wine and cook until absorbed, about 1 minute. Stir in broth and sweet
potato; press Cancel. Lock the lid
and cook on high pressure (12.0)
5 minutes. Use the quick-release
method to release the pressure, then
open the lid. Stir risotto until liquid
has been absorbed, 2 to 3 minutes.
- Meanwhile, heat remaining 2 tablespoon oil in a medium skillet on
medium-low. Stir in sage and cook
2 minutes, then add garlic and
fry, stirring occasionally, until just
beginning to turn golden brown,
about 5 minutes. Using a slotted
spoon, transfer sage and garlic
to a paper towel–lined plate, then
transfer oil into a small bowl and
stir in lemon zest.
- Divide risotto among bowls and top with lemon oil, sage, garlic,
and Parmesan if desired.
PER SERVING: 440 calories, 14 g fat (3 g saturated fat), 9 g protein, 200 mg sodium, 72 g carbs, 5 g fiber
COST PER SERVING: $2.30
What you'll need: Instant Pot ($90, .com)