Ingredients
- Topping
- 1 1/2 cups chopped seeded tomato
- 2 tablespoons chopped scallions
- 1 1/2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Risotto
- 2 tablespoons butter
- 1 cup chopped onion
- 1 1/2 cups Arborio rice or other medium-grain rice
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups fat-free, lower-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 4 ounces grated fresh Parmesan cheese (about 1 cup)
- 1/3 cup finely chopped fresh basil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
Preparation
Step 1
1. Make the topping: Combine first 8 ingredients (through black pepper) in a bowl. Cover; let stand at room temperature.
2. Make the risotto: Remove lid from a 6-quart Instant Pot. Press [Sauté], use [Adjust] to select “Normal” mode. Add butter, and cook until melted. Add onion; cook, stirring, constantly, 2 minutes. Add rice and garlic; cook, stirring constantly, 2 minutes. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth and next 3 ingredients (through nutmeg). Turn cooker off.
3. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 7 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release. Stir in cheese and the next 3 ingredients through lemon juice. Serve risotto with tomato topping