Risotto with Asparagus

HSN7C_RiceCooker08 8/13/08 3:30 PM Page 35

4 servings

INGREDIENTS

2 measures arborio rice, measured and rinsed according to instructions

8 ounces fresh asparagus, peeled and cut into 1-inch pieces 1 small onion, chopped

2 tablespoons butter, melted

1/2 teaspoon salt and freshly cracked pepper 1 1/2 cups chicken stock

1/4 cup grated Parmesan cheese

METHOD

1Add all ingredients, except the Parmesan cheese, to the Rice Cooker Pot. Stir to make sure all ingredients are well mixed.

2Close lid and press COOK.

3When the rice is finished cooking, stir in the Parmesan cheese.

4Unit will switch to KEEP WARM setting in approximately 20 minutes. Serve immediately.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Cauliflower Mashers

2 - 4 servings

INGREDIENTS

1 small head cauliflower, cut into florets

1 cup chicken broth or stock 1/2 cup milk

1/2 teaspoon lemon juice

kosher salt and fresh cracked pepper, to taste butter or cream cheese, if desired

METHOD

1Combine all ingredients into the Rice Cooker Pot.

2Close lid and press COOK. After 15 minutes, test cauliflower. When fork tender, unplug machine and remove inner pot using potholders.

3Drain away and reserve most of the liquid. Puree cauliflower using an immersion blender or potato masher until mostly smooth. Stir in enough reserved liquid to make the puree a desirable texture. Taste carefully and adjust seasoning.

4Serve immediately or close lid and keep hot on KEEP WARM setting.

Recipe courtesy Marian Getz