Lemon-Basil Risotto With Tomato Topping Recipe

Name: Lemon-Basil Risotto With Tomato Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Topping:, 1 1/2 cups chopped seeded tomato, 2 tablespoons chopped green onions, 1 1/2 teaspoons extravirgin olive oil, and more.

Yes, Lemon-Basil Risotto With Tomato Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Basil Risotto With Tomato Topping

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