Lemon-Basil Risotto with Tomato Topping

5 Reviews
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Randy Mayor
Yield
6 servings (serving size: 1 cup risotto and 1/4 cup topping)
By Robin Kline
May 2004
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 368
  • Caloriesfromfat 24%
  • Fat 10g
  • Satfat 5.7g
  • Monofat 3.4g
  • Polyfat 0.4g
  • Protein 13.7g
  • Carbohydrate 52.6g
  • Fiber 2.3g
  • Cholesterol 23mg
  • Iron 1mg
  • Sodium 869mg
  • Calcium 262mg

How to Make It

Step 1

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

Step 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.

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Ratings & Reviews

YUM. Super flavorful and easy!

user
January 03, 2017
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!

texasfoodie's Review

AndreaShark
June 25, 2013
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!

AndreaShark's Review

Betsy
August 13, 2012
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.

user's Review

Belladonna714
September 19, 2010
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's Review

texasfoodie
September 01, 2010
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.