Sweet Potato Risotto

This is a quick and simple risotto - the use of a pressure cooker takes all the guesswork out of cooking it and avoids adding the stock a bit at a time until it's all absorbed.

Ingredients

• 1 tbsp olive oil
• 30g butter
• 1 onion, peeled and finely chopped
• 3 cloves of garlic, peeled and minced
• 225g risotto rice
• 1 large sweet potato, peeled and cut into 5mm cubes
• 150ml dry white wine (optional)
• 550ml boiling water with 1 low salt chicken stock cube
• 1 tsp dried thyme
• 3 tbsp grated grana padana or parmesan cheese
• 2 tbsp sour cream

Ingredients

1. Heat the olive oil and butter in the pressure cooker on saute mode until the butter is melted.
2. Add the onion to the pressure cooker and cook until it starts to soften, about 5 minutes.
3. Add the garlic to the onion, stir and let cook for a couple of minutes.
4. Dump in the rice and sweet potato, giving it a good stir to get it all coated with the hot oil.
5. Fry the rice for a few more minutes, stiring every so often.
6. Add the dry white wine, using it to get any browned bits off the bottom of the pan.
7. Simmer for 5 minutes until the wine is all evapourated.
8. Add the stock and dried thyme, make sure there's no rice on the side of the pressure cooker and then put the lid on.
9. Let it come up to pressure and cook on high for 8 minutes.
10. Give it a couple of minutes to rest, then release the steam.
11. Stir the risotto vigorously with a wooden spoon to break down the sweet potato.
12. Mix through the thyme, grated cheese and sour cream.
13. Serve immediately with more freshly grated cheese.

Serves 3 to 4.