Creamy Tomato Risotto with Crispy Garlic Crumbs

This wonderful dish is truly season-less. I made it with canned tomatoes but it would be amazing adapted to use fresh summer tomatoes and garden herbs. The crispy garlic breadcrumbs add crunch and a burst of flavor.

I modified the original recipe to cook in a pressure cooker- making it an elegant weeknight meal. (I use my pressure cooker almost exclusively for risotto!) This recipe was adapted from Nicky @Kitchen Sanctuary.com. Lovely!

Yield: Serves 4 to 6

For the Risotto:

  • 800 g/28 oz can diced tomatoes (or peeled and diced fresh tomatoes)
  • 400 ml/16 fl oz chicken or vegetable stock
  • 2 T tomato paste
  • 2 T extra-virgin olive oil
  • 1 large yellow or sweet onion, peeled and chopped finely
  • 4 cloves garlic, peeled and crushed
  • 300 g/11 oz/ 1 1/2 cups Arborio rice
  • 150 ml/5 fl oz white wine (optional, replace with stock if you’d prefer)
  • 100 ml/4 fl oz light or heavy cream
  • 60 g/2 oz freshly grated parmesan or pecorino romano
  • freshly squeezed juice of one lemon
  • 2 generous pinches of coarse salt
  • freshly ground black pepper

For the Crispy Garlic Crumbs:

  • 1 1/2 T unsalted butter
  • generous pinch or two of coarse salt
  • 4 cloves garlic, peeled and crushed
  • 60 g/2 oz panko breadcrumbs
  • 1 T chopped chives or parsley
  • grated zest of one lemon
  • 40 g/1.5 oz freshly grated parmesan or pecorino romano

To Make the Tomato Stock:

  1. Using a colander or sieve, strain a can of chopped tomatoes over a bowl. Use a spoon to mash the tomatoes left in the sieve to a fine pulp, then pour this pulp back into the tomato juice in the bowl.
  2. Add in the stock and tomato paste and stir. The total yield will be a scant 6 cups.

To Make the Risotto:

  1. Heat the olive oil in a large pressure cooker (5 to 7 quarts). Add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute.
  2. Add the rice and stir until it turns opaque, about 2 minutes.
  3. Add the unheated tomato stock and the wine. Stir to combine.
  4. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes.
  5. Release the pressure according to the manufacturer’s instructions or place the pot under running (drizzling) cold water. 

To Make the Crispy Garlic Crumbs:

  1. Heat the butter in a small frying pan until it starts to foam.
  2. Add the salt and the garlic and stir for about 30 seconds.
  3. Add in the breadcrumbs and stir to ensure the butter covers all of the breadcrumbs.
  4. Allow to cook until the breadcrumbs start to brown a little, stirring often. Keep a close eye on them as they burn very easily.
  5. When ready, turn off the heat and add in the herbs, lemon zest and parmesan.

To Finish the dish:

  1. Open the lid of the pressure cooker, being careful of the steam. Add in the cream, cheese, and lemon juice; season with salt and pepper to taste. Stir well to combine.
  2. Scoop portions out onto shallow bowls or plates. Sprinkle the breadcrumb mixture on top and serve.

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