Sweet Potato Nosotto

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.

Ingredients

White Arborio Rice - 3 cups already prepared & cooled completely (see Notes & Related Recipes)

Grass Fed Unsalted Butter - 4 tbsp divided use

Organic White Onion - 1 medium finely chopped

Organic Garlic - 1 clove minced

Organic Sweet Potato Puree - 1/2 cup

Cinder Hill Chicken Stock or store-bought Organic Chicken Broth - 4 cups (see Notes & Related Recipes)

Dry White Wine - 1/2 cup (optional)

Parmesan Cheese - 3/4 cup freshly grated + more for garnish

Kosher Salt - 4 tsp divided use

Freshly Cracked Black Pepper

Special Equipment

Instant Pot

Instructions

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.

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