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 1-inch cubes 6 cups chicken broth

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 6-8 minutes.

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 2-3 hours.

4.When serving, top with basil and additional cheese if desired. Season to taste with salt and freshly cracked black pepper.

Serves 10-12

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.

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Rival Smart-SetTM owner manual Butternut Squash Risotto, Asparagus in Parchment Paper Package, E30, E31
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Smart-SetTM specifications

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