Cuisinart FRC-1000 User Manual - Page 30

SPRING PEA RISOTTO Bright and fresh tasting, this risotto stands up nicely on its own, but it can easily be adapted by adding chopped prosciutto or ham. Functions: Sauté & Risotto Makes about 6 cups (4 entrée servings; 12 first-course servings) 1½ tablespoons unsalted butter ½ medium onion, finely chopped 1 garlic clove, finely chopped 1¼ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 2 cooker cups Arborio rice ½ cup dry white wine 3½ cups chicken stock, low sodium, room temperature 2 sprigs fresh thyme 2 cups frozen green peas, not thawed ¼ cup grated Pecorino Romano 2 tablespoons chopped fresh parsley 1 teaspoon grated lemon zest 1 teaspoon fresh lemon juice Pea shoots and/or microgreens, for serving 1. Put the butter in the cooking pot of the Cuisinart® Rice and Grain Multicooker. Select the Sauté function and press Start/Stop. Once butter is melted and hot, about 2 minutes, add the onion and garlic and a pinch each of the salt and pepper, Sauté until softened, about 2 minutes. Add the rice and sauté while stirring occasionally, until edges are just translucent, about 2 minutes. Pour in the wine and cook until almost completely evaporated and then add the stock and thyme. Stir and then close the lid of the cooker. Press Start/ Stop and then select the Risotto function. Press Start/Stop. 2. When there are 15 minutes remaining, a tone will sound. At this point, open the lid, stir mixture and determine if the risotto is done to your liking. If the consistency is good, add the peas and then close the lid and allow to cook for an additional 5 minutes to warm through. Open the lid again and then stir in the remaining ingredients, except for the pea shoots and/or microgreens. 3. At the 15-minute mark, if the risotto is too stiff or dry, stir in additional liquid (best if it is room temperature) and add the peas as well. Allow to cook for 5 minutes. After the 5 minutes have elapsed, add the remaining ingredients, as instructed in Step 2. 4. This risotto is best when served immediately. Divide the risotto into serving bowls and top with a pinch of pea shoots and/or microgreens. Nutritional information per serving (based on 1 cup): Calories 197 (14% from fat) • carb. 33g • pro. 6g fat 3g • sat. fat 2g • chol. 8mg • sod. 675mg calc. 34mg • fiber 2g MEDITERRANEAN COUSCOUS WITH MOROCCAN VEGETABLES A warm and colorful comfort food, delicious on its own or when paired with roast chicken. Functions: Sauté & Small Grains Makes about 7 cups 1½ teaspoons extra virgin olive oil ½ medium onion, sliced 2 cups peeled and ½-inch cubed butternut squash 1 medium peeled and ½-inch cubed white potato (about 8 ounces) 1½ cups peeled and ½-inch cubed eggplant (about 6 ounces) ¾ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 3 cooker cups pearl (also known as Israeli or Mediterranean) couscous 2½ cups low-sodium chicken broth 1 whole cinnamon stick ½ teaspoon ground cumin ½ teaspoon lemon zest ½ cup dried apricots, chopped 1. Put the oil in the cooking pot of the Cuisinart® Rice and Grain Multicooker. Select the Sauté function and press Start/Stop. Once oil is hot and shimmering, about 2 minutes, add the onion. Sauté until softened, about 2 minutes. Add the remaining vegetables with a pinch each of the salt and pepper. Cook until squash 30