Topping:
1 1/2 C. chopped seeded tomato
2 T. chopped green onions
1 1/2 tsp. extravirgin olive oil
1 tsp. balsamic vinegar
1/4 tsp. crushed red pepper
Dash of sugar
Dash of salt
Dash of freshly ground black pepper

Risotto:
2 T. butter
1 C. chopped onion
1 1/2 C. Arborio rice
2 garlic cloves, minced
1/2 C. dry white wine
4 C. fat-free, less-sodium chicken broth
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 C. (4 oz.) grated fresh Parmesan cheese
1 tsp. grated lemon rind
3 T. fresh lemon juice
1/3 C. finely chopped fresh basil

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 minute or until liquid is absorbed, stirring frequently. Stir in broth, 1/2 tsp. salt, 1/4 tsp. 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. Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, rind, juice, and basil. Top with tomato topping.

Yield: 6 servings
Calories: 368
Fat: 10g
Fiber: 2.3g