Risotto with Sweet Potato, Lemon, and Sage

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

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), 9 G PROTEIN, 200 MG SODIUM, 72 G CARB, 5 G FIBER