Pesto risotto with cherry tomatoes + mozzarella
ACTIVE TIME: 15 MINUTES
PRESSURE COOK TIME: 5 MINUTES
TOTAL TIME: 30 MINUTES
YIELD: 4 SERVINGS
This creamy, herbal vegetarian risotto has a combination of condensed, cooked cherry tomatoes and juicy raw ones, which contribute both a depth of flavor and freshness. To this I add chunks of mozzarella that partially melt in the rice’s heat, and a swirl of homemade, garlicky pesto, which makes it rich and pungent. If you’re short on time, you can substitute prepared pesto for the homemade.
FOR THE RISOTTO
2 tablespoons extra-virgin olive oil
1½ cups Arborio rice
1½ teaspoons kosher salt
¼ cup dry white wine
2 cups cherry tomatoes, halved if large
About 3 cups vegetable broth, preferably homemade (this page)
FOR THE PESTO
2 tablespoons pine nuts or slivered almonds
¼ cup grated Parmesan cheese
¼ cup extra-virgin olive oil
1½ ounces fresh basil, leaves and tender stems (about 1½ cups)
1 garlic clove, finely grated
Large pinch of kosher salt
8 ounces mozzarella, cut into bite-size pieces
Freshly grated Parmesan cheese, for serving
1. Make the risotto: Using the sauté function, heat the oil in the pressure cooker pot. Stir in the rice and salt and cook until the rice is lightly toasted, 3 to 5 minutes. Stir in the wine and cook until it has evaporated, about 1 minute.
2. Pour half of the cherry tomatoes into a 4-cup measuring cup. Pour enough broth over the tomatoes to reach 3½ cups. Stir the mixture into the rice.
3. Lock the lid into place and cook on high pressure for 5 minutes. Manually release the pressure.
4. While the risotto cooks, make the pesto: Heat a small skillet over medium heat. Stir in the nuts and cook until lightly toasted, about 3 minutes. Scrape into a mini food processor or blender. Add the Parmesan, oil, basil, garlic, and salt. Blend until smooth.
5. Once the pressure has released, stir the risotto until it turns creamy and the liquid has been absorbed, 3 to 5 minutes. Fold in the pesto, the remaining tomatoes, and the mozzarella. To serve, spoon the risotto into bowls and sprinkle with Parmesan.
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