Lemon-Basil Risotto with Tomato Topping

  • No Longer Registered Posted: 09/19/10
    Worthy of a Special Occasion

    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.

  • Belladonna714 Posted: 09/01/10
    Worthy of a Special Occasion

    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.

  • AndreaShark Posted: 08/13/12
    Worthy of a Special Occasion

    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.

  • texasfoodie Posted: 06/25/13
    Worthy of a Special Occasion

    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!


More From Cooking Light