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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
180 g asparagus, cut into 1centimetre
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 crisp-
tender, but still bright in colour.
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 • febre 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 1cm 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 • febre 3g