Lemon-Basil Risotto with Tomato Topping

Lemon-Basil Risotto with Tomato Topping
Photo by Randy Mayor

Ingredients

  • Dash of sugar
  • 2 tablespoons chopped green onions
  • 1 ½ teaspoons extravirgin olive oil
  • 1 teaspoon balsamic vinegar
  • Topping:
  • ½ cup dry white wine
  • Risotto:
  • + 16 more ingredients
    • 1/8 teaspoon ground nutmeg
    • 2 tablespoons butter
    • Dash of salt
    • 1 teaspoon grated lemon rind
    • ¼ teaspoon crushed red pepper
    • ½ teaspoon salt
    • 2 garlic cloves, minced
    • 4 cups fat-free, less-sodium chicken broth
    • 3 tablespoons fresh lemon juice
    • 1/3 cup finely chopped fresh basil
    • Dash of freshly ground black pepper
    • 1 cup (4 ounces) grated fresh Parmesan cheese
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ cups chopped seeded tomato
    • 1 cup chopped onion
    • 1 ½ cups Arborio rice

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 minut...

View full recipe at My Recipes

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