Lemon-Basil Risotto 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.