Sweet Potato Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with sweet potato and arborio rice, enriched with bacon, butter, and parmesan. Cooked in a pressure cooker in just six minutes, it's a rich and comforting dinner dish that avoids the traditional constant stirring.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 ounces hardwood smoked 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)
At a glance
PER SERVING · TIME 26M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 6m
- Sodium
- 749mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 196mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 749MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.