Cuisinart EPC-1200PC Instructions and Recipes - Page 20

audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test beets with a tip of a paring knife. If knife does not pierce beet easily, select Simmer and cook until beets are done. Once beets are done remove and reserve until cool. When beets are cool enough to handle, peel and cut into ½-inch dice and place in large mixing bowl with sliced onion. Place walnuts in work bowl of food processor fitted with metal chopping blade. Pulse to chop about 5 times; remove and reserve. Place parsley in work bowl. Pulse to chop, about 15 times; remove and reserve. With machine running, drop garlic and shallot down small feed tube and process to chop finely, about 5 seconds. Scrape work bowl. Add vinegar, mustard, honey, salt, and pepper. With machine running add oil slowly through small feed tube and process until emulsified, about 15 seconds; remove and reserve. Toss vinaigrette with reserved beets and onions. Arrange in a decorative bowl and sprinkle with remaining parsley, crumbled feta, and chopped toasted walnuts. Serve as is or on a bed of baby greens and spinach that has been tossed with remaining vinaigrette. Nutritional information per serving (based on 12 servings): Calories 154 (57% from fat) • carb. 13g • pro. 4g • fat 10g • sat. fat 2g • chol. 6mg • sod. 455mg • calc. 61mg • fiber 2g Risotto Primavera Makes about 8 cups (4 entrée servings, 8 first-course servings) 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter ½ cup finely chopped shallots or onions ½ cup finely diced (1⁄8-inch) carrots ¼ cup finely diced (1⁄8-inch) celery 1 clove garlic, peeled and finely chopped 2 teaspoons basil 2 cups Arborio rice ½ cup dry white wine or vermouth 1 teaspoon kosher salt 5 cups low-sodium chicken or vegetable broth/stock, divided ½ pound asparagus, cut into 1-inch lengths 1 cup peas (fresh or frozen, thawed) 1 cup shredded snow peas 1 cup diced zucchini (remove and discard seeds before dicing) 1 cup shredded Fontina cheese ¼ cup freshly grated Parmesan or Asiago cheese ½ cup chopped fresh parsley Place the oil and butter in the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Sauté and let oil and butter heat for 2 to 3 minutes. Add the chopped shallots, carrots, celery, garlic, and basil. Cook, stirring occasionally, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add wine and salt; stir and cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4½ cups of the broth/stock and stir. Cover and lock lid in place. Select High Pressure and set timer for 6 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Select Simmer. Add remaining ½ cup of broth/stock to rice and stir. Cook, uncovered, stirring occasionally for 1 to 2 minutes. Stir in asparagus, peas, snow peas, and zucchini. Cook, stirring, until vegetables are bright green and crisp tender to taste. Stir in cheeses and cook 1 minute. Serve in warmed soup plates and sprinkle with fresh parsley. If desired pass more grated Parmesan or Asiago. Nutritional information per serving (based on 4 servings): Calories 281 (37% from fat) • carb. 26g • pro. 12g • fat 12g • sat. fat 6g • chol. 31mg • sod. 843mg • calc. 193mg • fiber 2g 20