Cuisinart 10ce114829, CSK-250 manual Mixed Vegetable Risotto, Pan Roasted Potatoes

Mixed Vegetable Risotto

You can easily substitute whatever vegetables you have on hand for

ours suggested below.

Makes 12 servings as a side dish

2tablespoons extra virgin olive oil, divided

3ounces asparagus, cut into ½-inch pieces (about ½ cup)

1	medium carrot, cut into ½-inch pieces (about ¹∕³ cup)
1	teaspoon salt, divided

¾teaspoon freshly ground black pepper, divided

1	small shallot, finely	chopped (about ¹∕³ cup)
3	cloves garlic, finely	chopped

¼large red pepper, chopped (about ¼ cup)

1½ cups Arborio rice

½ cup white wine

6	cups chicken broth, hot
¹∕³	cup ¼-inch diced zucchini
¾	cup chopped mushrooms (any variety, cremini work very well)
½	cup frozen peas, not defrosted
½	cup frozen corn, not defrosted
¹∕³	cup grated Parmesan
1	tablespoon unsalted butter
	zest from ½ lemon

1.Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F; add

1 tablespoon of oil.. Sauté asparagus and carrot with ½ teaspoon each of salt and pepper.. Cook until asparagus is slightly charred.. Reserve..

2.Add remaining oil.. Sauté shallot, garlic and pepper until softened, about 2 minutes.. Add rice; stir to coat in oil and sauté until just transparent, 5 to 6 minutes.. Add wine and let cook until absorbed by rice..

3.Add stock, ½ cup at a time, not adding more until all is absorbed by rice, about 8 to 10 minutes per batch..

4.Before the last ½ cup of stock is added to the Skillet, add the reserved asparagus and carrots, and the remaining vegetables.. Stir to fully combine..

5.Once the final ½ cup of stock has been absorbed, turn off the Skillet and add the Parmesan, butter, zest and remaining salt and pepper..

6. Taste and adjust seasonings accordingly..

Nutritional information per serving:

Calories 173 (22% from fat) • carb. 27g • pro. 4g • fat 4g • sat. fat 1g

• chol. 5mg • sod. 539mg • calc. 51mg • fiber 2g

Pan Roasted Potatoes

When your oven is in use, turn to the Cuisinart® Electric Skillet

to “roast” your potatoes.

Makes 12 servings

3½	pounds small red new potatoes, cut into 1-inch pieces
1	cup chicken broth, reduced-sodium
3	sprigs fresh rosemary, finely chopped
3	tablespoons extra virgin olive oil
2	tablespoons chopped fresh parsley, divided

2garlic cloves, finely chopped

½ small shallot, finely chopped

1	tablespoon lemon zest
1	teaspoon kosher salt

¼teaspoon freshly ground black pepper

1.Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300ºF.. Add potatoes, stock and rosemary.. Cover and cook until almost tender, about 12 minutes..

2.Remove lid and cook until almost all of the liquid has evaporated.. Raise heat to 425°F and add oil to coat.. Brown potatoes for about 3 to 5 minutes..

3.Add 1 tablespoon of the parsley, garlic, shallot, zest, salt and pepper.. Sauté for 4 to 5 minutes..

4.Cover and turn Skillet off.. Let sit for 1 to 2 minutes..

5.To serve, garnish with remaining parsley..

Nutritional information per serving:

Calories 136 (25% from fat) • carb. 23g • pro. 3g • fat 4g • sat. fat 1g

• chol. 1mg • sod. 231mg • calc. 18mg • fiber 2g

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10ce114829_csk250_recipe.indd 9 6/23/10 3:36:25 PM