Lemon-Basil Risotto with Tomato Topping

Name: Lemon-Basil Risotto with Tomato Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 1 teaspoon balsamic vinegar; 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 0 teaspoons crushed red pepper; 118 milliliters dry white wine; 2 teaspoons extravirgin olive oil; 946 milliliters fat-free, less-sodium chicken broth; 79 milliliters finely chopped fresh basil; 2 garlic cloves, minced; 2 Tbsps chopped green onions; 0 teaspoons ground nutmeg; 3 Tbsps fresh lemon juice; 1 teaspoon grated lemon rind; 237 milliliters chopped onion; 113 grams cup grated fresh Parmesan cheese; 1 Dash freshly ground black pepper; 1 teaspoons salt; 1 Dash salt; 1 Dash sugar; 355 milliliters chopped seeded tomato

Lemon-Basil Risotto with Tomato Topping is This recipe is typical of Mediterranean cuisine. A mixture of lemon rind, dash of salt, basil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Butter

Equipment you will use

Pressure Cooker

Add onion; cook 2 minutes, stirring frequently.

Ingredients you will need

Onion

Add rice and garlic; cook 2 minutes, stirring constantly.

Ingredients you will need

Garlic

Rice

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.

Ingredients you will need

Black Pepper