Lemon-Basil Risotto with Tomato Topping

Lemon-Basil Risotto with Tomato Topping Recipe
Randy Mayor
Citrus-scented risotto cooks in about 10 minutes in the pressure cooker with no stirring required.


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

Recipe from

Cooking Light

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


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
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


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.

Robin Kline,

Cooking Light

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note