The plan was to make risotto with roasted beets but alas the grocery store didn’t have beets that day. But I saw beautiful Murasaki sweet potatoes and I couldn’t resist. The Murasaki sweet potato is generally sweeter, nuttier, and a bit dryer than the classic sweet potato. They are almost flaky when cooked and offers a nice texture. As always, we opted to make our risotto with green lentils instead of rice to make it healthier and more filling. We hope you enjoy this! The creamy risotto was delicious, especially with the addition of goat cheese.
- Green Lentils (3/4 cup)
- Murasaki Sweet Potatoes (3-4, peeled and diced into 1/2 inch cubes)
- Green Onions (2-3, finely chopped)
- Garlic (4-5 cloves, finely chopped)
- Sage (1 tablespoon, finely chopped)
- Dry White Wine (1/2 cup)
- Vegetable broth (1.5 cup)
- Goat Cheese (1-2 tablespoons)
- Crushed Red Pepper (1 teaspoon)
- Olive Oil
Recipe (4 servings)
- Soak green lentils in water for about 1 hour.
- Preheat oven to 425 degrees. Toss the sweet potatoes in olive oil and coarse salt. The reason why I said 3-4 potatoes is that we couldn’t help ourselves after they were roasted. We just kept eating them! So you might as well save yourself the hassle and make extra in case you run out. Cook for 25-30 minutes until lightly browned and crispy. Set aside to cool once done.
- We prepared our risotto in the Instant pot. On “saute” mode, heat about 1 tablespoon of olive oil. Add the garlic once the oil is hot and cook for about 1 minute. Next, drain the green lentils and to the pot and cook for about 2-3 minutes. Add a dry white wine to de-glaze the pan and let simmer for 4-5 minutes until the wine reduces. We used sauvingon blanc but you an use any dry white wine.
- Once the wine has reduced, you can add the sage and vegetable broth. Add the crushed red pepper. Generally, this is where we would season with salt. But because we are going to add goat cheese at the end, we don’t want to over-season too early so we will wait to add the salt until the end.
- At this point, change the Instant Pot setting from “saute” to “manual pressure” mode. Cook on high pressure for 12 minutes and manually release the pressure when done.
- Once the lentils are done, add the desired amount of goat cheese and half the green onions and stir until cheese is melted through. At this point, you can add salt to taste.
- To serve, place the risotto in a large bowl. Top with the crispy Murasaki potatoes. Garnish with crumbled goat cheese and the left over green onions and enjoy! The risotto tasted even better the next day!