Lemon-Basil Risotto with Tomato Topping

Ingredients

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

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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