Lemon-Basil Risotto with Tomato Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Citrus-scented risotto cooks in about 10 minutes in the pressure cooker with no stirring required. Ingredients:
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 |
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 |
Directions:
1. To prepare topping, combine first 8 ingredients. Cover and let stand at room temperature.
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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