Sweet Potato Mushroom Risotto
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From Kitchen Musings Today
2 tsps butter (or Olive Oil)
4 shallots (diced)
4 garlic cloves (minced)
2 cups Golden Star Calrose Rice
1/4 cup white wine (or Vegetable Broth)
41/2 cups vegetable broth
2 sweet potatoes (baked, diced)
1/2 oz dried porcini mushrooms
1 cup shredded fontina
- 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 2 min.)
- 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.
- 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.