Cuisinart IB-8083, CMW-55 Series manual Peas with Risotto, Salad Potato

19

1g fiber • 71mg .calc •
228mg .sod • 15mg .chol • 3g fat .sat • 5g fat •
7g .pro • 15g .carb • fat) from (33% 146 Calories
servings): 6 on (based
serving per information Nutritional
.hot Serve .again Stir .minutes 3 for
stand Let .minute 1 for high on Microwave
.cheese grated the and peas reserved
in Stir .minutes 5 for high on microwave
salt; and stock chicken remaining in Stir .utes
-min 5 for high on Microwave .stock chicken ed
-heat reserved the of cup 1 in Stir .Stir	.minutes
5 for high on microwave water; infused-saffron
in Stir .minute 1 for high on microwave wine;
in Stir .minutes 2 for high on microwave layer;
even an in arrange and Stir .minutes 2 for high
on microwave butter; melted with coat to stir
and rice Arborio Add .Stir .minutes 3 for high on
Microwave .dish the of diameter the than larger
slightly just cut paper waxed of round a with
cover shallot, chopped Add .high inches 4 least
at casserole safe-microwave round quart-1½
a in high on seconds 30 for butter the Heat
.reserve high; on
minutes 5 for measure glass cup-2 a in broth
chicken Heat .reserve stir; and threads saffron
Add .10) (PL high on minutes 3 about boiling,
to heat and Microwave Compact ®Cuisinart the
in place and measure cup-2 a in water Place
.drain let and strainer a to Transfer
.cook not Do .microwave in peas Defrost
Parmigiano		⁄1
Reggiano grated freshly cup	3
salt kosher teaspoon	½
wine white dry		⁄1
other or vermouth white dry cup	3
rice Arborio cup	1
shallot chopped finely cup	½
pieces inch-½ eight into
cut butter, unsalted tablespoons	2
broth chicken sodium low cups	2
threads saffron teaspoon	¼
water cup	1
peas frozen cup	1
entrée an as servings 3 to 2 or
dish, side a as servings 6 to 4 Makes
.dish serving the in
prepared is it and stirring, constant no

–advantages distinct 2 has microwave the in risotto Making

Peas with Risotto

.taste) to sweet, or (dill pickles chopped cup ½ to ¼ and/or chopped roughly been have that eggs cooked hard 2 add desired, If Note:

2g fiber • 33mg .calc •
257mg .sod • 10mg .chol • 1g fat .sat • 5g fat •
3g .pro • 26g .carb • fat) from (30% 163 Calories
cup): half-(one serving per information Nutritional
.serve to ready until refrigerate and cover or ly,
-immediate Serve .accordingly seasoning adjust
and Taste .potatoes coat and combine to gently
Toss .potatoes to mixture mayonnaise Add .tly
-gen stir onions; and celery Add .warm still are
potatoes while vinegar with sprinkle and bowl
large a in Place .pieces sized-bite into potatoes
the Cut .skins discard and potatoes warm Peel
.blend to whisk
a with Stir .bowl small a in pepper and salt,
dill/tarragon, mustard, cream, sour onnaise,
-may the combine “baking”, are potatoes While
.minutes 10 to 5 for
cool potatoes Let .needed if time cooking more
minutes 3 to 2 add doneness; for Test .utes
-min 3 stand Let .minutes 12 for 10) (PL high
on Microwave .turntable the of edge the toward
circle a in potatoes the arrange and Microwave
Compact ®Cuisinart the of turntable the on
towels paper 2 Place .knife paring a of tip the or
fork a with places several in potato each Prick
green) or red white,
use (may onion chopped cup	¼
celery sliced thinly cup	½
vinegar balsamic
white or vinegar rice tablespoon	1
pepper
black ground freshly teaspoon	¼
salt kosher teaspoon	½
fresh) using if double (dry;
tarragon or weed dill teaspoon	1
mustard style-Dijon tablespoon	½
cream sour lowfat cup	¼
mayonnaise lowfat cup	½
dried and well scrubbed
potatoes, baking russet pound	1
salad potato cups 3 Makes
wash! to pot no and – cool kitchen
the keeps favorite summertime the for
microwave the in potatoes your Cooking
Salad Potato
6g fiber • 223mg .calc •
142mg .sod • 22mg .chol • 2g fat .sat • 8g fat •
13g .pro • 45g .carb • fat) from (23% 289 Calories
bacon): optional without (prepared
serving per information Nutritional