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Mixed Vegetable Risotto
You can easily substitute whatever vegetables you have on hand for
ours suggested below.
Makes 12 servings as a side dish
2 tablespoons extra virgin olive oil, divided
3 ounces asparagus, cut into ½-inch pieces (about ½ cup)
1 medium carrot, cut into ½-inch pieces (about ¹∕
³
cup)
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
1 small shallot, finely chopped (about ¹∕
³
cup)
3 cloves garlic, finely chopped
¼ large red pepper, chopped (about ¼ cup)
1½ cups Arborio rice
½ cup white wine
6 cups chicken broth, hot
¹∕
³
cup ¼-inch diced zucchini
¾ cup chopped mushrooms (any variety, cremini work very well)
½ cup frozen peas, not defrosted
½ cup frozen corn, not defrosted
¹∕
³
cup grated Parmesan
1 tablespoon unsalted butter
zest from ½ lemon
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 325°F; add
1 tablespoon of oil. Sauté asparagus and carrot with ½ teaspoon each of salt
and pepper. Cook until asparagus is slightly charred. Reserve.
2. Add remaining oil. Sauté shallot, garlic and pepper until softened, about 2
minutes. Add rice; stir to coat in oil and sauté until just transparent, 5 to 6
minutes. Add wine and let cook until absorbed by rice.
3. Add stock, ½ cup at a time, not adding more until all is absorbed by rice,
about 8 to 10 minutes per batch.
4. Before the last ½ cup of stock is added to the Skillet, add the reserved
asparagus and carrots, and the remaining vegetables. Stir to fully combine.
5. Once the nal ½ cup of stock has been absorbed, turn off the Skillet and
add the Parmesan, butter, zest and remaining salt and pepper.
6. Taste and adjust seasonings accordingly.
Nutritional information per serving:
Calories 173 (22% from fat) • carb. 27g • pro. 4g • fat 4g • sat. fat 1g
• chol. 5mg • sod. 539mg • calc. 51mg • ber 2g
Pan Roasted Potatoes
When your oven is in use, turn to the Cuisinart
®
Electric Skillet
to “roast” your potatoes.
Makes 12 servings
3½ pounds small red new potatoes, cut into 1-inch pieces
1 cup chicken broth, reduced-sodium
3 sprigs fresh rosemary, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley, divided
2 garlic cloves, finely chopped
½ small shallot, finely chopped
1 tablespoon lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 300ºF. Add
potatoes, stock and rosemary. Cover and cook until almost tender, about 12
minutes.
2. Remove lid and cook until almost all of the liquid has evaporated. Raise heat
to 425°F and add oil to coat. Brown potatoes for about 3 to 5 minutes.
3. Add 1 tablespoon of the parsley, garlic, shallot, zest, salt and pepper. Sauté
for 4 to 5 minutes.
4. Cover and turn Skillet off. Let sit for 1 to 2 minutes.
5. To serve, garnish with remaining parsley.
Nutritional information per serving:
Calories 136 (25% from fat) • carb. 23g • pro. 3g • fat 4g • sat. fat 1g
• chol. 1mg • sod. 231mg • calc. 18mg • ber 2g
10ce114829_csk250_recipe.indd 9 6/23/10 3:36:25 PM