Instant Pot Tomato Basil Risotto Recipe

"This lovely tomato basil risotto is a delicious and flavorful dish that combines the rich creaminess of risotto with the bright and fresh flavors of tomatoes and basil. The dehydrated tomato powder is the secret ingredient in this recipe. It gives the risotto a rich tomato flavor but without the acidity."

Original is 4 servings

Metric US

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Ingredients

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2 cups good quality chicken stock
1/4 cup dehydrated tomato powder
2 tablespoons butter
1 clove garlic, processed through a garlic press

1/4 cup white wine
1 cup Arborio rice, well rinsed
1/4 cup fresh basil, chopped (plus more for garnish)
1/2 cup freshly grated Parmesan cheese

Nutritional

Serving Size: 1 (102.7 g)
Calories 139
Total Fat - 9.1 g
Saturated Fat - 5.4 g
Cholesterol - 57.2 mg
Sodium - 258.9 mg
Total Carbohydrate - 5.8 g
Dietary Fiber - 0.2 g
Sugars - 0.3 g
Protein - 8.4 g
Calcium - 146.7 mg
Iron - 1 mg
Vitamin C - 6.2 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Mix the chicken stock and the dehydrated tomato powder; set aside.

Step 2

Press the sauté button on the instant pot and melt the butter, add the garlic and cook for about half a minute or until the garlic starts to soften.

Step 3

Add the rice and the wine and cook until the rice is translucent and starts sticking.

Step 4

Turn the instant pot off.

Step 5

Add the basil, stock and dehydrated tomato mixture, and set the pot to manual for five minutes. Secure the lid making sure the valve is in the sealing position.