Cuisinart FRC-800A manual Asparagus & Tomato Risotto, Butternut Squash Risotto

Risotto

Asparagus & Tomato

Risotto

Setting: Risotto

Makes about 5 cups (5 entrée servings, 10 first-course servings)

1½ tablespoons extra virgin olive oil

½cup finely chopped shallots (about 2 small)

½teaspoon sea salt, divided

½teaspoon freshly ground black pepper, divided

1½ cooker cups Arborio rice

½cup dry white wine

180g asparagus, cut into 1centimetre pieces

3cups chicken stock, hot

1⁄3 cup grated Parmesan

1tablespoon unsalted butter

½ cup chopped tomatoes

Put the oil in the cooking pot of the Cuisinart® Rice Plus Multi-Cooker. Select the Risotto function and press Start. Once oil is hot and shimmering, about 2 minutes, add the shallots and a pinch each of the salt and pepper. Sauté until softened, about 3 minutes. Add the rice and sauté until just translucent, about 10 minutes. Pour in the wine and cook until almost completely evaporated, then add the asparagus. Sauté the asparagus with the rice mixture for about 2 minutes, until they are crisp- tender, but still bright in colour.

Pour in all of the hot stock. Close the lid of the cooker and let the risotto finish cooking.

Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the remaining salt and pepper, Parmesan, butter and tomatoes.

Serve immediately. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency.

Nutritional information per serving (based on 1 cup): Calories 274 (26% from fat) • carb. 39g • pro. 8g

•fat 8g • sat. fat 3g • chol. 11mg • sod. 665mg

•calc. 78mg • febre 1g

Butternut Squash

Risotto

Setting: Risotto Makes about 8 cups

1½ tablespoons unsalted butter

½cup finely chopped onion

¼cup finely chopped shallots (about 1 small)

1 garlic clove, finely chopped 1½ teaspoons sea salt, divided

1 teaspoon freshly ground black pepper, divided

2½ cooker cups Arborio rice

2⁄3 cup dry white wine

4 cups 1cm cubed butternut squash pinch ground nutmeg

4 cups chicken stock, hot

1½ tablespoons chopped fresh sage

2 tablespoons fresh lemon juice

2⁄3 cup grated Parmesan

¼cup chopped fresh parsley

Put the butter in the cooking pot of the Cuisinart® Rice Plus Multi-Cooker. Select the Risotto function and press Start. Once butter is hot and shimmering, about 2 minutes, add the onion, shallot and garlic and a pinch each of the salt and pepper. Sauté until softened, about 3 minutes. Add the rice and sauté until just translucent, about 10 minutes. Pour in the wine and cook until almost completely evaporated and then add the squash and nutmeg. Sauté the squash with the rice mixture for about 4 minutes, until they are crisp-tender – be sure not to overcook the squash during this stage for they will fully cook during the steaming process once the stock is added.

Pour in all of the hot stock and the sage. Close the lid of the cooker and let the risotto finish cooking.

Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the remaining salt and pepper, lemon juice, Parmesan, and parsley.

Serve immediately. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency.

Nutritional information per serving (based on 1 cup): Calories 355 (10% from fat) • carb. 66g • pro. 10g

•fat 4g • sat. fat 3g • chol. 11mg • sod. 813mg

•calc. 124mg • febre 3g

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