Name: Risotto with Tomato Topping
Total time: 17 min
Yield: Serves 10
Ingredients: 1 ½ cups chopped seeded tomato; 2 tablespoons chopped scallions; 1 ½ teaspoons extra-virgin olive oil; 1 teaspoon balsamic vinegar; ¼ teaspoon crushed red pepper; ⅛ teaspoon sugar; ⅛ teaspoon salt; ⅛ teaspoon freshly ground black pepper; 2 tablespoons butter; 1 cup chopped onion; 1 ½ cups Arborio rice or other medium-grain rice; 2 garlic cloves, minced; ½ cup dry white wine; 4 cups fat-free, lower-sodium chicken broth; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon ground nutmeg; 4 ounces grated fresh Parmesan cheese (about 1 cup); ⅓ cup finely chopped fresh basil; 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice

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

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Step 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.
Step 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.

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Risotto with Tomato Topping

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