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33
tomatoes, tomato paste, chipotle and sauce,
broth, and remaining salt and pepper. Stir
to combine.
3. Secure the lid and select Beans. Set the time
for 20 minutes and press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once the pressure is completely released,
carefully open the lid.
6. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 271 (34% from fat) • carb. 31g • pro. 13g
fat 10g • sat. fat 6g • chol. 27mg • sod. 389mg
calc. 183mg • fiber 2g
Mushroom Risotto
Fresh mushrooms star in this simple
yet flavorful risotto.
Makes about 8 cups
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium leek, cleaned well
and finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
1 pound sliced mushrooms
3 sprigs fresh thyme
2 cups Arborio rice
½ cup dry white wine
4 cups mushroom stock*
½ cup frozen peas, not thawed
½ cup shredded fontina
(about 1¼ ounces)
1. Put the oil and butter into the cooking pot
of the Cuisinart
®
Multicooker and select
Sauté/Brown. Set the temperature to Low
and press Start.
2. Once the unit is preheated and the oil is
hot and butter melted, add the leek with ½
teaspoon of the salt and pepper. Stir and
cook until soft and fragrant. Add the sliced
mushrooms and thyme, and cook until soft
and browned at the edges, about 4 to
5 minutes.
3. Add the rice and stir to evenly coat with
the other ingredients. Cook until the outer
edges 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.
4. Secure the lid and select Risotto. Set the time
for 3 minutes and press Start.
5. When the tone sounds, press the Steam
Release button to quickly release pressure.
6. Once pressure is completely released,
carefully open lid and stir in the peas
and cheese.
7. Remove thyme sprigs, taste and adjust
seasoning as desired. Serve immediately.
*If mushroom stock is not available, low-sodium
chicken stock or broth may be used.
Nutritional information per first-course
serving (½ cup):
Calories 152 (16% from fat) • carb. 26g • pro. 6g
fat 3g • sat. fat 1g • chol. 4mg • sod. 342mg
calc. 19mg • fiber 2g
Spring Pea Risotto
Bright and fresh tasting, this risotto stands up
nicely on its own, but it can easily be adapted
by adding chopped prosciutto or ham.
Makes about 7 cups
1½ tablespoons unsalted butter
½ medium onion, finely chopped
1 garlic clove, finely chopped
1¼ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 cups Arborio rice
½ cup dry white wine
4 cups chicken broth, low sodium
2 sprigs fresh thyme
2 cups frozen peas, not thawed
¼ cup grated Pecorino Romano
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
Pea shoots and/or microgreens,
for serving
1. Put the butter in the cooking pot of
the Cuisinart
®
Multicooker and select
Sauté/Brown. Set the temperature to Low
and press Start.
2. Once the unit is preheated and the butter is
melted, add the onion, garlic, and a pinch
of salt and the pepper. Sauté until softened,
about 2 minutes. Add the rice and stir to
evenly coat with the other ingredients. Cook
until the outer edges are translucent, but the
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