Cuisinart EPC-1200PC Instructions and Recipes - Page 21

Risotto with Shrimp, Sugar Snap Peas & Tarragon 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 shallot or onion ½ cup finely diced (1⁄8-inch) carrot 1 clove garlic, peeled and finely chopped 2 teaspoons tarragon 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 1½ pounds medium (31 to 40 count) shrimp, peeled and deveined ¾ pound sugar snap peas, tipped and topped, strings removed shaved manchego cheese or lemon wedges/slices fresh tarragon sprig for garnish, optional Place the oil and butter in the cooking pot of the Cuisinart® Electric Pressure Cooker. Set on Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallot, carrot, garlic, and tarragon. Cook, stirring occasionally, until shallot is 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 set on High Pressure for 6 minutes. When done cooking use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Set on Simmer. Add remaining ½ cup of broth/stock to rice and stir. Cook, uncovered, stirring occasionally for 3 to 4 minutes. Stir in shrimp. Cook, stirring, until shrimp begin to curl and turn pink, about 1½ to 2 minutes. Stir in sugar snap peas and cook for 1 minute longer, until peas are bright green and crisp tender. Serve in warmed soup plates with either shaved manchego cheese or lemon slices. If desired, garnish each plate with a sprig of fresh tarragon. Nutritional information per serving (based on 4 servings): Calories 288 (18% from fat) • carb. 25g • pro. 29g • fat 5g • sat. fat 2g • chol. 226mg • sod. 883mg • calc. 69mg • fiber 1g Pesto Chicken with Potatoes & Carrots Dinner all in one pot - add a green salad and a warmed loaf of crusty bread to make this meal complete. Makes 4 servings 3 pounds chicken thighs, bone in, skin removed, trimmed of all visible fat ½ tablespoon extra virgin olive oil ¹⁄³ cup prepared pesto ½ cup chicken stock 1 large (6 to 8 ounce) onion, peeled, cut vertically into ½-inch slices 8 2-inch new red potatoes (about 1½ pounds), scrubbed - with a strip peeled off on the circumference 1 pound baby-cut carrots Toss chicken thighs with olive oil to coat. Select Browning and let cooking pot of the Cuisinart® Electric Pressure Cooker heat for 2 to 3 minutes. Add 4 thighs to the pot. Brown for about 3 minutes on each side. Remove to a bowl and repeat with remaining chicken. Turn off. Add pesto to chicken and toss to coat. Add chicken stock and onion to the cooking pot. Insert the trivet/rack in the pot. Arrange the pesto-coated chicken on the rack. Top with new potatoes and carrots. Cover and lock lid in place. Select High Pressure and set timer for 11 minutes. When 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. Leave on Keep Warm until ready to serve. Use a slotted spoon to transfer to warmed serving dish. Strain liquid in a fat strainer to remove fat, or use a fat mop. Serve hot. 21