Prep 15 mins
Cook 18 mins
Entered for safe-keeping, adapted from Robin Kline, May 2004 Cooking Light. Calls for 6-quart or larger pressure cooker. About 10 minutes, little stirring. Don't feel guilty; enjoy! A serving = 1 cup risotto and 1/4 cup topping.
- 1 1⁄2 cups tomatoes, seeded and chopped
- 2 tablespoons green onions, chopped
- 1 1⁄2 teaspoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1⁄4 teaspoon crushed red pepper flakes
- 1 dash sugar
- 1 dash salt
- 1 dash fresh ground black pepper
- 2 tablespoons butter
- 1 cup onion, chopped
- 1 1⁄2 cups arborio rice or 1 1⁄2 cups short-grain rice
- 2 garlic cloves, minced
- 1⁄2 cup dry white wine
- 4 cups reduced-sodium fat-free chicken broth
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon ground nutmeg
- 4 ounces fresh parmesan cheese, grated (1 cup)
- 1 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1⁄3 cup fresh basil, finely chopped
- Combine ingredients. Cover and let stand at room temperature.
- To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat.
- Add onion. Cook 2 minutes, stirring frequently.
- 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. Use quick release method favored by your pressure cooker manufacturer; place cooker under cold running water.
- Remove lid, directing steam away from you.
- Stir in cheese, lemon rind, lemon juice, and finely chopped fresh basil.
- Top with tomato topping and serve immediately.