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20
pierce beet easily, select Simmer and cook
until beets are done. Once beets are done
remove and reserve until cool.
When beets are cool enough to handle, peel
and cut into ½-inch dice and place in large
mixing bowl with sliced onions.
Place walnuts in work bowl of food processor
fitted with metal chopping blade, pulse to
chop about 5 times; remove and reserve.
Place parsley in work bowl, pulse to chop,
about 15 times; remove and reserve. With
machine running, drop garlic and shallot
down small feed tube and process to chop
finely, about 5 seconds. Scrape work bowl.
Add vinegar, mustard, honey, salt, and
pepper. With machine running add oil slowly
through small feed tube and process until
emulsified, about 15 seconds; remove and
reserve.
Toss vinaigrette with reserved beets and
onions. Arrange in a decorative bowl and
sprinkle with remaining parsley, crumbled
feta, and chopped toasted walnuts. Serve
as is or on a bed of baby greens and
spinach that has been tossed with remaining
vinaigrette.
Nutritional information per serving
(based on 12 servings):
Calories 154 (57% from fat) • carb. 13g • pro. 4g
• fat 10g • sat. fat 2g • chol. 6mg • sod. 455mg
• calc. 61mg • fiber 2g
Risotto Primavera
Makes about 8 cups (4 entrée servings,
8 first-course servings)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
½ cup finely chopped shallots
or onions
½ cup finely diced (
1
⁄
8
-inch) carrots
¼ cup finely diced (
1
⁄
8
-inch) celery
1 clove garlic, peeled and finely
chopped
2 teaspoons basil
2 cups Arborio rice
½ cup dry white wine or vermouth
1 teaspoon kosher salt
5 cups low-sodium chicken or
vegetable broth/stock, divided
½ pound asparagus, cut into 1-inch
lengths
1 cup peas (fresh or frozen
thawed)
1 cup shredded snow peas
1 cup diced zucchini (remove and
discard seeds before dicing)
1 cup shredded Fontina cheese
¼ cup freshly grated Parmesan or
Asiago cheese
½ cup chopped fresh parsley
Place the oil and butter in the cooking pot
of the Cuisinart
™
Electric Pressure Cooker.
Select Sauté and let oil and butter heat for
2 to 3 minutes. Add the chopped shallots,
carrots, celery, garlic, and basil. Cook,
stirring occasionally, until shallots are
translucent and vegetables become aromatic,
about 2 to 3 minutes. Stir in Arborio rice and
cook, stirring frequently, until rice becomes
opaque, about 3 to 4 minutes. Add wine and
salt; stir and cook for 2 to 3 minutes until the
rice has absorbed the wine. Add 4½ cups of
the broth/stock and stir. Cover and lock lid in
place. Select High Pressure and set timer for
6 minutes. When audible beep sounds use
Quick Pressure Release to release pressure.
Turn off. When float valve drops, remove lid
carefully, tilting away from you to allow steam
to disperse.
Select Simmer. Add remaining ½ cup of
broth/stock to rice and stir. Cook, uncovered,
stirring occasionally for 1 to 2 minutes.
Stir in asparagus, peas, snow peas, and
zucchini. Cook, stirring, until vegetables are
bright green and crisp tender to taste. Stir in
cheeses and cook 1 minute.
Serve in warmed soup plates and sprinkle
with fresh parsley. If desired pass more
grated Parmesan or Asiago.
Nutritional information per serving
(based on 4 servings):
Calories 281 (37% from fat) • carb. 26g • pro. 12g
• fat 12g • sat. fat 6g • chol. 31mg • sod. 843mg
• calc. 193mg • fiber 2g
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