Pesto Risotto with cherry tomatoes and mozzarella...

This creamy, herbal vegetarian risotto has a combination of condensed, cooked cherry tomatoes and juicy raw one 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 car substitute prepared pesto for the homemade.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

2. Pour half of the cherry tomatoes into a 4-cup measuring cup. Pour enough broth over the tomatoes to reach 3 cups. Stir the mixture into the rice.

Step 3

3. Lock the lid into place and cook on high pressure for 5 minutes. Manually release the pressure.

Step 4

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.

Step 5

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.