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Risotto with Tomato Topping

Active time 10 mins
Total time 17 mins
Yield

Serves 10

We recommend serving this rich, bright risotto along with pan fried or grilled fish or chicken. The tomato topping, made with balsamic vinegar, scallions, and crushed red pepper, overflows with colorful flavor. Do not worry if the rice is a tad runny after cooking; it will thicken as it stands. 

Ingredients

Topping

  • 1 1/2 cups chopped seeded tomato
  • 2 tablespoons chopped scallions
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Risotto

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 1/2 cups Arborio rice or other medium-grain rice
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 4 cups fat-free, lower-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 ounces grated fresh Parmesan cheese (about 1 cup)
  • 1/3 cup finely chopped fresh basil
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice

How to Make It

  1. Make the topping: Combine first 8 ingredients (through black pepper) in a bowl. Cover; let stand at room temperature.

    Instant Pot
  2. Make the risotto: Remove lid from a 6-quart Instant Pot. Press [Sauté], use [Adjust] to select “Normal” mode. Add butter, and cook until melted. Add onion; cook, stirring, constantly, 2 minutes. Add rice and garlic; cook, stirring constantly, 2 minutes. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth and next 3 ingredients (through nutmeg). Turn cooker off.

  3. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 7 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release. Stir in cheese and the next 3 ingredients through lemon juice. Serve risotto with tomato topping. 

[copyright] 2017 Oxmoor House, from InstantPot Weekday Meals, on newsstands 3/3/17.