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
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
E30 E31
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
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SCVC600SS-CN.idd.indd 33-34
8/22/06 4:57:04 PM
8/22/06 4:57:04 PM