Butternut Squash Risotto
4 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
11/3 cups Vidalia onion, chopped
21/2 cups risotto rice such as superfino Arborio
3 cups butternut squash, peeled, seeded, and cut into
2 tablespoons fresh basil, chopped
1/4 cup Pecorino Romano cheese plus extra for sprinkling on top Salt and pepper
1.In skillet, over medium heat, add oil and butter, and sauté until tender, approximately
2.Pour rice on top of onions and, with a wooden spoon, coat grains with butter and oil mixture. Cook and occasionally stir for about 4 minutes.
3.Transfer rice to stoneware. Add squash and broth and gently stir ingredients. Cover; cook on High for
4.When serving, top with basil and additional cheese if desired. Season to taste with salt and freshly cracked black pepper.
Serves
This recipe is ideal for |
| This recipe is ideal for using |
using the Auto Cook Mode. | E30 | the Dual Cycle Mode. |
Refer to pg. 7 for instructions. |
| Refer to pg. 10 for instructions. |
Asparagus in Parchment Paper Package
Parchment paper
1 bunch asparagus, bottom ends trimmed Salt and pepper
Pinch sugar Lemon zest
Drizzle of extra virgin olive oil
1.Cut parchment paper into large heart shape. Place asparagus in center of one side. Season with salt and pepper. Sprinkle with sugar and lemon zest, and drizzle with olive oil.
2.Turn heart half over asparagus, folding along center. Turn, crimp, and fold edges to seal.
3.Place in stoneware. Cover; cook on High for 1 hour, checking doneness after
1/2 hour, until asparagus spears are bright green and just tender. Open pouch and serve immediately.
Serves 4
This recipe is ideal for |
| This recipe is ideal for using |
using the Auto Cook Mode. | E31 | the Dual Cycle Mode. |
Refer to pg. 7 for instructions. |
| Refer to pg. 10 for instructions. |
8/22/06 4:57:04 PM |