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