Lemon Scented Risotto
Servings 6 people
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 1/2 cups Arborio rice
- 2 garlic cloves minced
- 1/2 cup dry white wine
- 4 cups chicken broth homemade if you have it; fat free and no sodium if possible
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup 4 ounces grated fresh Parmesan cheese
- 1 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1/3 cup finely chopped fresh basil
Instructions
- Melt butter in a 6-quart pressure cooker over medium heat or a pan on the stove. 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 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg.
- Close lid to electric pressure cooker securely, program for high pressure and set time for 6 minutes. When timer indicates the time is up, use quick release of pressure. Remove lid (carefully - lift away from your face) when safety latch releases.
- Stir in cheese, rind, juice, and basil. Serve immediately.