I Made It: No-Stir Risotto with Sweet Potatoes, Goat Cheese & Bacon

This recipe is sponsored by Workman Publishing who introduced me to the How To Instant Pot cookbook. All opinions are 100% honest & completely my own. Thank you for supporting the brands that make this blog possible!

Is there anything more comforting than a bowl of creamy, decadent risotto?

Oh yeah, that’s the stuff. The thing about risotto, though, is that it isn’t exactly the easiest dish to make from scratch. Risotto usually requires a lot of time and TLC to get that creamy yet chewy texture we all know and love…but not anymore 😉 Thanks to the How To Instant Pot cookbook, I feel like I’m totally beating the system.

About the Book

The How To Instant Pot cookbook seriously belongs in every kitchen. In it you’ll find all the tips, tricks & recipes to master the revolutionary appliance that’s changing the way we cook. The only Instant Pot cookbook that is organized by function, How to Instant Pot is both a guide to understanding the Instant Pot basics and a foodie’s creative collection of over 100 recipes specially crafted to take advantage of the Instant Pot’s many virtues, from cooking perfect risotto with no stirring required (recipe below!), to five kinds of yogurt, to creating one-hour killer chili and soups from scratch, using dried beans. Yeah, it’s got you covered. 

About the Author

How To Instant Pot author Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His bestselling first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52.  

   

And now onto the recipe for this mouthwatering risotto! It wasn’t easy choosing which recipe from How To Instant Pot I would share with you, but I loved how Daniel Shumski’s recipe for No-Stir Risotto can be easily customized. In How To Instant Pot he includes three variations: Risotto with Lemon & Peas, Mushroom Risotto and Roasted Tomato Risotto. I followed his Master Method, then added some of my own favorite ingredients for what turned out to be an incredible dish.

First I used the Steamer function of the Instant Pot to cook 1 large diced sweet potato. The instructions and tutorials in the cookbook made it so easy, and it was especially convenient that I only had to use the one appliance for the entire recipe.

Next, it was on to the simple risotto base using the Master Method.

No-Stir Risotto

Ingredients:
  • 1/4 cup (1/2 stick) salted butter
  • 2 cups arborio rice
  • 4 cups reduced-salt chicken broth (or All-Purpose Chicken Stock, found on page 86 of the cookbook)
Directions:
  1. Press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Place the butter in the inner pot, wait about 1 minute for it to melt, then add the rice. Cook with the lid off, stirring occasionally, until the grains of rice are opaque and well coated in butter, about 4 minutes.
  2. Add the chicken broth and stir to combine with the risotto, scraping the pot so that no risotto sticks to the bottom. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 7 minutes.
  3. When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
  4. Press Cancel and remove the lid.

Excerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright © 2017. Photographs by Ken Carlson

Serving:

Before serving, I added the cooked sweet potatoes into the risotto along with 4oz of goat cheese and 4 slices of thick-cut crumbled crispy bacon. I garnished it with some fresh parsley.

This is for sure a new go-to recipe of mine – I can’t wait to make it for my friends & family this holiday season!

Learn More About How To Instant Pot:

Visit the Official Site
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As always, if you make this No-Stir Risotto or any of my recipes, I’d love to see how they turn out! Be sure to tag me on Instagram @Hungry.blonde 🙂 xoxo GG

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