I needed to find a way to use up pureed sweet potatoes and adding it as a flavor to nosotto came to mind. The sweet potatoes are very subtle and lend a beautiful color making comfort food at its best! I call this nosotto as it contains the same foundational ingredients of a risotto but deviates from the traditional technique.
Gather the rice:
Have the prepared rice ready and set aside.
Sauté the veggies:
Add 2 tbsp butter, onions, garlic and 1 tsp salt to the Instant Pot and sauté on low, stirring frequently until the onions begin to soften.
Prepare the nosotto:
Set the Instant Pot to Warm on Low and add the sweet potato puree, rice and chicken stock (and wine if using). Warm for 20 to 30 minutes until the rice absorbs the majority of the liquid and becomes creamy, stirring about every 10 minutes. (see Notes)
Finish the nosotto & serve:
Add the parmesan, the remaining 2 tbsp butter and 3 tsp salt and give it a good stir to combine. Scoop into small bowls, garnish with additional freshly grated parmesan cheese and several grinds of cracked black pepper. Serve hot.
Notes: Preparing white rice in a pressure cooker greatly reduces its lectin content. If using frozen broth, increase the Instant Pot Warm temperature to Medium and stir about every 10 minutes. Increase the warming time to 40 to 50 minutes.
Related Recipes: White Arborio Rice Cinder Hill Chicken Stock
Ingredients
Directions
Gather the rice:
Have the prepared rice ready and set aside.
Sauté the veggies:
Add 2 tbsp butter, onions, garlic and 1 tsp salt to the Instant Pot and sauté on low, stirring frequently until the onions begin to soften.
Prepare the nosotto:
Set the Instant Pot to Warm on Low and add the sweet potato puree, rice and chicken stock (and wine if using). Warm for 20 to 30 minutes until the rice absorbs the majority of the liquid and becomes creamy, stirring about every 10 minutes. (see Notes)
Finish the nosotto & serve:
Add the parmesan, the remaining 2 tbsp butter and 3 tsp salt and give it a good stir to combine. Scoop into small bowls, garnish with additional freshly grated parmesan cheese and several grinds of cracked black pepper. Serve hot.