Lemon-Basil Risotto With Tomato Topping - 6-Qt Pres

Name: Lemon-Basil Risotto With Tomato Topping - 6-Qt Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups tomatoes, seeded and chopped; 2 tablespoons green onions, chopped; 1 ½ teaspoons extra virgin olive oil; 1 teaspoon balsamic vinegar; ¼ 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 ½ cups arborio rice or 1 ½ cups short-grain rice; 2 garlic cloves, minced; ½ cup dry white wine; 4 cups reduced-sodium fat-free chicken broth; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; ⅛ teaspoon ground nutmeg; 4 ounces fresh parmesan cheese, grated (1 cup); 1 teaspoon grated lemon rind; 3 tablespoons fresh lemon juice; ⅓ cup fresh basil, finely chopped

Servings: persons

1 ½ cups tomatoes, seeded and chopped
2 tablespoons green onions, chopped
1 ½ teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
¼ 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 ½ cups arborio rice or 1 ½ cups short-grain rice
2 garlic cloves, minced
½ cup dry white wine
4 cups reduced-sodium fat-free chicken broth
½ teaspoon salt
¼ teaspoon fresh ground black pepper
⅛ teaspoon ground nutmeg
4 ounces fresh parmesan cheese, grated (1 cup)
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
⅓ cup fresh basil, finely chopped

1
TOPPING.
2
Combine ingredients.
3
Cover and let stand at room temperature.
4
RISOTTO.
5
To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat.
6
Add onion.
7
Cook 2 minutes, stirring frequently.
8
Add wine.
9
Cook 1 minute or until liquid is absorbed, stirring frequently.
10
Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg.
11
Close lid securely, and bring to high pressure over high heat.
12
Adjust heat to medium or level needed to maintain high pressure.
13
Cook 6 minutes.
14
Remove from heat.
15
Use quick release method favored by your pressure cooker manufacturer; place cooker under cold running water.
16
Remove lid, directing steam away from you.
17
Stir in cheese, lemon rind, lemon juice, and finely chopped fresh basil.
18
Top with tomato topping and serve immediately.

1065

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 ½ cups tomatoes, seeded and chopped, 2 tablespoons green onions, chopped, 1 ½ teaspoons extra virgin olive oil, 1 teaspoon balsamic vinegar, and more.

Yes, Lemon-Basil Risotto With Tomato Topping - 6-Qt Pressure Cooker 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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions