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RECIPES
BUTTERNUT SQUASH RISOTTO
2 Tablespoons olive oil 3 large shallots, peeledand chopped
1 cupArboriorice(short grain) 2 cups squash,peeled, seededand cubed
3 cups chickenbroth
1/4
cup PecorinoRomano cheese
1/2
coarsely chopped flatleafparsley Saltand peppertotaste
Saute shallots in olive oil on COOK for 2-5 minutes or until translucent. Add rice,
stirring to coat and sauté for an additional 5 minutes. Stir in squash and stock. Place
lid on unit and cook until cycle is completed, about 25 minutes. Season to taste with
salt and pepper. To serve, garnish with cheese and parsley. Serves 4.
SPICY SPANISH SAFFRON RICE
A lively vegetarian medley of vegetables and spices.
3 T.oliveoil 2 jalepenos,seeded and dicedfine
1 large redSpanishonion 1 green pepper, cored,seededand diced
3 clovesgarlic 1T. fresh oregano,chopped
1 T.freshthyme 1 yellowsummersquash,diced
1 redpepper, cored, seededand diced 12oz. cannedplumtomatoes,juiced strainedand
1
1/2
cupsArboriorice(short grain) chopped
1
3/4
cupschickenbroth
1/4
teaspoon saffron dissolvedin 1 T. milk
1/2
cup frozenpeas Saltand pepper
Saute onion and jalepenos in olive oil until softened, about 10 minutes on COOK of Rice
Cooker. Stir in garlic, herbs, yellow squash, red pepper, green pepper and tomatoes and
cook with lid on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
Place lid on unit and cook until cycle is complete. Stir in peas, salt and pepper and leave
on WARM until peas are thoroughly warm throughout. Serves 4.
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