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34
middle is still opaque. Add the wine and stir
until the wine evaporates and the pot is just
about dry, about 1 to 2 minutes. Press Stop.
Add broth, thyme, and remaining salt.
3. Secure the lid and select Risotto. Set the time
for 3 minutes and press Start.
4. When the tone sounds, press the Steam
Release button to quickly release pressure.
5. Once pressure is completely released,
carefully open lid. Remove the thyme sprigs,
stir in the peas, cheese, parsley, lemon zest,
and juice.
6. Divide the risotto into serving bowls
and top with a pinch of pea shoots and/
or microgreens.
Nutritional information per
first-course serving (½ cup):
Calories 201 (10% from fat) • carb. 35g • pro. 9g
fat 1g • sat. fat 1g • chol. 5mg • sod. 524mg
calc. 3mg • fiber 5g
Seafood Risotto
This dish will make you feel like you are relaxing
by the seaside. A crisp, dry white wine is a won-
derful accompaniment.
Makes about 10 cups
3 tablespoons unsalted butter, divided
½ pound large shrimp, shells removed
½ pound scallops, tough muscle removed
1 shallot, finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground
black pepper, divided
2 cups Arborio rice
Pinch saffron
½ cup dry white wine
4 cups seafood stock
½ pound mussels, cleaned, scrubbed and
de-bearded
Chopped parsley, for serving
1. Put 2 tablespoons of the butter into the
cooking pot of the Cuisinart
®
Multicooker and
select Sauté/Brown. Set the temperature to
High and press Start.
2. Once the butter is melted, season the shrimp
and scallops with a pinch each of the salt and
pepper, and then brown on both sides (this
will need to be done in batches to be sure not
to overcrowd the pot). Remove and reserve.
3. Add the additional tablespoon of butter and
once it is melted, add the shallot. Sauté until
softened, about 1 minute.
4. Add the rice and saffron and stir to evenly
coat with the other ingredients. Cook until
the outer edges of the rice are translucent,
but the middle is still opaque. Add the wine
and stir until the wine evaporates and the
pot is just about dry, about 1 to 2 minutes.
Press Stop. Add stock and remaining salt
and pepper.
5. Secure the lid and select Risotto. Set the time
for 2 minutes and press Start.
6. When the tone sounds, press Stop and then
press the Steam Release button to quickly
release pressure.
7. Once pressure is completely released,
carefully open lid, and add the reserved
browned seafood and the mussels.
8. Select Custom. Set the pressure to High, the
time for 1 minute, and press Start.
9. When the tone sounds, press the Steam
Release button to quickly release pressure.
10. Stir well and sprinkle with chopped parsley.
Serve immediately.
Nutritional information per
first-course serving (½ cup):
Calories 108 (17% from fat) • carb. 16g • pro. 6g
fat 2g • sat. fat 1g • chol. 21mg • sod. 315mg
calc. 9mg • fiber 0g
Black Beans and Rice
A quick version of the classic Cuban side dish.
Makes 8 cups
1 cup dried black beans,
soaked overnight
1 tablespoon olive oil
1 jalapeño, seeded and chopped
2 garlic cloves, finely chopped
½ teaspoon ground cumin
4 cups chicken broth,
low-sodium, divided
1 bay leaf
2 cups long-grain white rice
1 teaspoon kosher salt
1. Drain and rinse soaked beans; reserve.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
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