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RECIPES
SPINACH AND CHICKEN RISOTTO
1 tbsp.extra virgin oliveoil 3cups ofwaterorchickenbroth
Koshersalt andpepper
1
/
4
cup grated Parmesancheese
1lb.boneless,skinlesschickenbreasts, cutinto 1cupsuperfinoArboriomedium grainrice,
1-inchpieces uncooked
4cups spinachwashed well anddriedwithpaper
towelstoremoveexcesswater
1.
Heat sauté pan with olive oil.
2.
Sauté chicken on all sides, until no longer pink in center. Remove pan
from heat and set aside.
3.
Add spinach, rice and liquid to the INNER POT and switch to the Rice
Cooker to "COOK" Mode.
4.
When unit switches to the "KEEP WARM" Mode, stir in chicken and
cheese.
5.
Replace LID and let rice steam for another 5 minutes in the "KEEP
WARM" Mode.
6.
Season to taste with kosher salt and freshly ground black pepper.
RISOTTO WITH BUTTERNUT SQUASH
A nutritious and delicious “must” for fall and winter.
2tbsp.extravirgin oliveoil 2tbsp.unsaltedbutter
2
/
3
cup Vidaliaonion, chopped 3cups chickenbroth
1cupplus2 tbsp.mediumgrain risotto 1
1
/
2
cupsbutternutsquash,peeled,seeded,
ricesuchas superfinoArborio and cutinto1 inch cubes
2tsp. butter 2tbsp.freshbasil, chopped
1
/
4
cup Parmesan cheese,grated(Pecorino SaltandPeppertotaste
Romano,ifpossible),plusextrafor sprinkling
ontop
1.
In skillet, over medium heat, add oil and butter, and sauté until tender,
approximately 6-8 minutes.
2.
Once butter melts, add onion and cook stirring frequently, until tender.
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