Cuisinart FRC-800 FRC-800 Manual - Page 26

Risotto Asparagus & Tomato Risotto Setting: Risotto Makes about 5 cups (5 entrée servings, 10 first-course servings) 1½ tablespoons extra virgin olive oil ½ cup finely chopped shallots (about 2 small) ½ teaspoon sea salt, divided ½ teaspoon freshly ground black pepper, divided 1½ cooker cups Arborio rice ½ cup dry white wine 6 ounces asparagus, cut into ½-inch pieces 3 cups chicken stock, hot 1⁄3 cup grated Parmesan 1 tablespoon unsalted butter ½ cup chopped tomatoes Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Risotto function and press Start. Once oil is hot and shimmering, about 2 minutes, add the shallots and a pinch each of the salt and pepper. Sauté until softened, about 3 minutes. Add the rice and sauté until just translucent, about 10 minutes. Pour in the wine and cook until almost completely evaporated, then add the asparagus. Sauté the asparagus with the rice mixture for about 2 minutes, until they are crisptender, but still bright in color. Pour in all of the hot stock. Close the lid of the cooker and let the risotto finish cooking. Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the remaining salt and pepper, Parmesan, butter and tomatoes. Serve immediately. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency. Nutritional information per serving (based on 1 cup): Calories 274 (26% from fat) • carb. 39g • pro. 8g • fat 8g • sat. fat 3g • chol. 11mg • sod. 665mg • calc. 78mg • fiber 1g Butternut Squash Risotto Setting: Risotto Makes about 8 cups 1½ tablespoons unsalted butter ½ cup finely chopped onion ¼ cup finely chopped shallots (about 1 small) 1 garlic clove, finely chopped 1½ teaspoons sea salt, divided 1 teaspoon freshly ground black pepper, divided 2½ cooker cups Arborio rice 2⁄3 cup dry white wine 4 cups ½-inch cubed butternut squash pinch ground nutmeg 4 cups chicken stock, hot 1½ tablespoons chopped fresh sage 2 tablespoons fresh lemon juice 2⁄3 cup grated Parmesan ¼ cup chopped fresh parsley Put the butter in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Risotto function and press Start. Once butter is hot and shimmering, about 2 minutes, add the onion, shallot and garlic and a pinch each of the salt and pepper. Sauté until softened, about 3 minutes. Add the rice and sauté until just translucent, about 10 minutes. Pour in the wine and cook until almost completely evaporated and then add the squash and nutmeg. Sauté the squash with the rice mixture for about 4 minutes, until they are crisp-tender - be sure not to overcook the squash during this stage for they will fully cook during the steaming process once the stock is added. Pour in all of the hot stock and the sage. Close the lid of the cooker and let the risotto finish cooking. Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the remaining salt and pepper, lemon juice, Parmesan, and parsley. Serve immediately. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency. Nutritional information per serving (based on 1 cup): Calories 355 (10% from fat) • carb. 66g • pro. 10g • fat 4g • sat. fat 3g • chol. 11mg • sod. 813mg • calc. 124mg • fiber 3g 26