Lemon-Basil Risotto with Tomato Topping

Ingredients

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

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...

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