RECIPES
SPINACH AND CHICKEN RISOTTO
1tbsp. extravirgin oliveoil 3cups of wateror chicken broth
Koshersaltand pepper
1/4
cupgratedParmesan cheese
1lb. boneless,skinlesschicken breasts,cut into 1 cup superfinoArboriomedium grainrice,
1-inch pieces uncooked
4cups spinachwashed welland dried withpaper
towelsto removeexcesswater
1.
Heatsauté pan with olive oil.
2.
Sautéchicken on all sides, untilno longer pink in center.Remove pan
fromheat and set aside.
3.
Add spinach,rice and liquidto the INNER POT and switch tothe Rice
Cookerto "COOK" Mode.
4.
Whenunit switches to the "KEEPWARM" Mode, stir in chickenand
cheese.
5.
ReplaceLID and let rice steamfor another 5 minutes in the"KEEP
WARM"Mode.
6.
Seasonto taste with kosher saltand freshly ground blackpepper.
RISOTTO WITH BUTTERNUT SQUASH
A nutritiousand delicious“must” for fall and winter.
2tbsp. extravirgin oliveoil 2tbsp. unsaltedbutter
2/3
cupVidaliaonion, chopped 3 cups chickenbroth
1cup plus 2 tbsp.medium grainrisotto 1
1/2
cupsbutternutsquash,peeled, seeded,
ricesuch assuperfino Arborio andcut into 1 inchcubes
2tsp. butter 2tbsp.fresh basil,chopped
1/4
cupParmesancheese, grated(Pecorino Saltand Pepperto taste
Romano,ifpossible),plus extra forsprinkling
ontop
1.
In skillet,over medium heat,add oil and butter, andsauté until tender,
approximately6-8 minutes.
2.
Oncebutter melts, add onion andcook stirring frequently,until tender.
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