Manual Cuisinart FRC-800 (page 26 of 40) (English)

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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

6 ounces asparagus, cut into ½-inch

pieces

3 cups chicken stock, hot

⁄

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 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

⁄

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

⁄

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

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Cuisinart FRC-800 Manual

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