Topping:
\n1 1\/2 C. chopped seeded tomato
\n2 T. chopped green onions
\n1 1\/2 tsp. extravirgin olive oil
\n1 tsp. balsamic vinegar
\n1\/4 tsp. crushed red pepper
\nDash of sugar
\nDash of salt
\nDash of freshly ground black pepper<\/p>\n
Risotto:
\n2 T. butter
\n1 C. chopped onion
\n1 1\/2 C. Arborio rice
\n2 garlic cloves, minced
\n1\/2 C. dry white wine
\n4 C. fat-free, less-sodium chicken broth
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n1\/8 tsp. ground nutmeg
\n1 C. (4 oz.) grated fresh Parmesan cheese
\n1 tsp. grated lemon rind
\n3 T. fresh lemon juice
\n1\/3 C. finely chopped fresh basil<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 368
\nFat: 10g
\nFiber: 2.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n