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Lemon-Basil Risotto with Tomato Topping

Randy Mayor
Yield 6 servings (serving size: 1 cup risotto and 1/4 cup topping)
Citrus-scented risotto cooks in about 10 minutes in the pressure cooker with no stirring required.

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

Nutrition 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

How to Make It

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

  2. 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.