Lemon-Basil Risotto With Tomato Topping - 6-Qt Pressure Cooker

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READY IN: 33mins
Recipe by KateL

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.

Ingredients Nutrition


  2. Combine ingredients. Cover and let stand at room temperature.
  4. To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat.
  5. Add onion. Cook 2 minutes, stirring frequently.
  6. Add wine. Cook 1 minute or until liquid is absorbed, stirring frequently.
  7. Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg.
  8. 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.
  9. Remove from heat. Use quick release method favored by your pressure cooker manufacturer; place cooker under cold running water.
  10. Remove lid, directing steam away from you.
  11. Stir in cheese, lemon rind, lemon juice, and finely chopped fresh basil.
  12. Top with tomato topping and serve immediately.

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