6 servings (serving size: 1 cup risotto and 1/4 cup 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
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
How to Make It
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.
This was the first thing I fixed in my pressure cooker (an Instant Pot), actually, and it turned out splendidly! I halved everything just in case I did something wrong, and I let it natural release for a few minutes before doing a quick release. I really don't think I'd change anything, and would absolutely fix this for company I wanted to impress!
My hubby doesn't like nutmeg in savory dishes, so I never use it here. However, you don't need it! This is a wonderful recipe and is a hit every time I make it. It is reason enough to purchase a pressure cooker!
This recipe was very easy & delicious. The tomato topping complemented the light citrus of the rice very well - and the texture was smooth, creamy cheesiness.
When we initially opened the pressure cooker's lid, the liquid was not yet absorbed. (I think it was operator error - the first time I made risotto in the pressure cooker, I over cooked it - so I think I backed down a little too hard on the flame when it came to pressure).
It was easily fixed with another 4 minutes (after coming to pressure) at medium heat.
This recipe really was outstanding. I have been trying to make risotto in the pressure cooker for a while now. This one worked perfectly. I ran out of nutmeg and used ginger instead. The result was creamy delicious risotto, with no stirring.
This may have been the most flavorful risotto I've ever tasted! I used heirloom tomatoes and added a few pan-seared bay scallops at the end. I served this with a side salad. Next time I would like to try mixing in some tiny mozzarella balls. I did not use a pressure cooker, just made like regular risotto on the stove top.
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