Lemon-Basil Risotto with Tomato Topping

Randy Mayor
Citrus-scented risotto cooks in about 10 minutes in the pressure cooker with no stirring required.

Yield:

6 servings (serving size: 1 cup risotto and 1/4 cup topping)

Recipe from

Nutritional Information

Calories 368
Caloriesfromfat 24 %
Fat 10 g
Satfat 5.7 g
Monofat 3.4 g
Polyfat 0.4 g
Protein 13.7 g
Carbohydrate 52.6 g
Fiber 2.3 g
Cholesterol 23 mg
Iron 1 mg
Sodium 869 mg
Calcium 262 mg

Ingredients

Topping:
1 1/2 cups chopped seeded tomato
2 tablespoons chopped green onions
1 1/2 teaspoons extravirgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon crushed red pepper
Dash of sugar
Dash of salt
Dash of freshly ground black pepper
Risotto:
2 tablespoons butter
1 cup chopped onion
1 1/2 cups Arborio rice
2 garlic cloves, minced
1/2 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 cup (4 ounces) grated fresh Parmesan cheese
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1/3 cup finely chopped fresh basil

Preparation

To prepare topping, combine first 8 ingredients. Cover and let stand at room temperature.

To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat. Add onion; cook 2 minutes, stirring frequently. Add rice and garlic; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Close lid securely, and bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, rind, juice, and basil. Top with tomato topping.

Note:

Robin Kline,

May 2004