Instant Pot Risotto with Sweet Potato, Lemon, and Sage

Risotto with Sweet Potato, Lemon, and Sage
Mike Garten

This creamy risotto features fall's MVP veggie: sweet potato!

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Cal/Serv: 440
Yields: 4 servings
Total Time: 0 hours 30 mins
Ingredients
1 tbsp.

unsalted butter

3 tbsp.

olive oil 

1 1/2 c.

Arborio rice

Kosher salt

1/2 c.

dry white wine

3 1/2 c.

low-sodium chicken broth

2 1/2 c.

grated sweet potato

(from 1 large 12-oz sweet potato)

1/4 c.

fresh sage leaves

2

cloves garlic, thinly sliced

1 tbsp.

finely grated lemon zest

Freshly grated Parmesan,

for serving

Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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)

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