Cuisinart CPC-400 User Manual - Page 20

ingredients thicken and start to emulsify, continue processing, using a gentle up-anddown motion, until thick and all the ingredients are incorporated. Mushroom Risotto Fresh mushrooms star in this simple yet flavorful risotto. 3. If sauce is too thick, blend in warm water, 1 teaspoon at a time, until desired consistency is achieved (approximately 2 tablespoons water total). 4. Taste and adjust seasoning as desired. Serve immediately or transfer to a double boiler to keep warm. Nutritional information per serving (1 tablespoon): Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 12g sat. fat 7g • chol. 76mg • sod. 109mg • calc. 6mg fiber 0g Baba Ganoush Instead of heating up the kitchen to roast the eggplant, keep it cool with the pressure cooker. Makes about 1½ cups 1 tablespoon olive oil 1 large eggplant, about 1 pound, peeled and cut into 1-inch cubes 2 garlic cloves ½ cup water 2 tablespoons parsley leaves, chopped ½ teaspoon kosher salt 2 tablespoons lemon juice 2 tablespoons tahini paste 1 tablespoon olive oil 1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once oil is hot, stir the eggplant and garlic into the pot. Cook until soft and slightly golden, about 5 minutes. Add the water, secure lid and select High Pressure. Set time for 4 minutes. When the audible beep sounds, use Quick Pressure Release. 2. Once pressure has released completely, the red indicator will drop. Remove lid and remove the eggplant and garlic. Chop together either by hand or use a food processor as desired, until either slightly chunky or smooth. Stir in the parsley, salt, lemon juice and tahini. Stir or pulse in the olive oil until combined. Taste and adjust seasoning as desired. Nutritional information per serving (based on 2 tablespoons): Calories 49 (67% from fat) • carb. 3g • pro. 1g • fat 4g sat. fat 1g • chol. 0mg • sod. 58mg • calc. 12mg fiber 1g Makes about 6 cups (6 entrée servings, 12 first-course servings) 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium leek, thoroughly cleaned and finely chopped 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper 10 ounces sliced cremini mushrooms 5 ounces sliced shiitake mushrooms 3 sprigs fresh thyme 2 cups Arborio rice ½ cup dry white wine 4 cups low-sodium chicken or vegetable broth/stock ½ cup green peas ½ cup shredded fontina about 1¼ ounces) 1. Put the oil and butter into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. Once oil is hot and butter melted, add the leek with ½ teaspoon of the salt and pepper. Stir and cook until soft and fragrant. Add the sliced mushrooms and thyme, and cook until soft and browned at the edges. 2. Add the rice and stir to evenly coat with the other ingredients. Cook until the outer edges are translucent, but the middle is still opaque. Add the wine and stir until the wine evaporates and the pot is just about dry. Add broth and remaining salt. 3. Secure the lid and select High Pressure. Set the time for 3 minutes. When the audible beep sounds, use Quick Pressure Release. 4. Once pressure has released completely, the red indicator will drop. Remove lid and stir in the peas and cheese. 5. Remove thyme stems, taste and adjust seasoning as desired. Serve immediately. Nutritional information per first-course serving (½ cup): Calories 170 (19% from fat) • carb. 27g • pro. 5g fat 4g • sat. fat 2g • chol. 8mg • sod. 388mg calc. 34mg • fiber 1g 20