Lemon-Basil Risotto with Tomato Topping

Citrus-scented risotto cooks in about 10 minutes in the pressure cooker with no stirring required.

Yield: 6 servings (serving size: 1 cup risotto and 1/4 cup topping)

Ingredients

• Topping:
• 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
• 
  Risotto:
• 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

Preparation

To prepare topping, combine first 8 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 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.

Nutritional Information

Calories:

368 (24% from fat)

Fat:

10g (sat 5.7g,mono 3.4g,poly 0.4g)

Protein:

13.7g

Carbohydrate:

52.6g

Fiber:

2.3g

Cholesterol:

23mg

Iron:

1mg

Sodium:

869mg

Calcium:

262mg