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29
2 green onions, thinly sliced
1 avocado, sliced
Kosher salt
Salsa
Chopped fresh cilantro
Lime wedges
Tortilla chips
1. Divide all of the measured ingredients among
four serving bowls. Top each with a pinch of
salt, a dollop of salsa, a pinch of chopped
cilantro. Serve each with a lime wedge and
tortilla chips.
Nutritional Information per serving:
Calories 411 (15% from fat) • carb. 76g • pro. 11g
fat 7g • sat. fat 1g • chol. 0mg • sod. 199mg
calc. 63mg • fiber 9g
BUTTERNUT SQUASH
RISOTTO
While the Rice and Grain Multicooker makes risotto
an easy weeknight dinner, it is also the perfect tool for
the holidays!
Functions: Sauté & Risotto
Makes about 8 cups (8 entrée servings, 16
first-course servings)
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, divided
2 cooker cups Arborio rice
½ cup dry white wine
3 cups peeled and ½-inch cubed
butternut squash
Pinch ground nutmeg
4 cups chicken stock, room temperature
1 teaspoon fresh thyme
¼ cup grated Parmesan
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice
1. Put the butter in the cooking pot of the
Cuisinart
®
Rice and Grain Multicooker. Select
the Sauté function and press Start/Stop. Once
butter is melted and hot, about 2 minutes,
add the onion and garlic and a pinch each of
the salt and pepper. Sauté until softened,
about 2 minutes. Add the rice and sauté,
while stirring occasionally, until edges are just
translucent, about 2 minutes. Pour in the wine
and cook until almost completely evaporated
and then add the squash and nutmeg. Stir to
coat. Add the stock and thyme. Close the lid
of the cooker. Press Start/Stop and then
select the Risotto function. Press Start/Stop.
2. When there are 15 minutes remaining, a tone
will sound. At this point, open the lid, stir
mixture and determine if the risotto is done
to your liking. If the consistency is desirable
(should be easily stirred and creamy), press
Start/Stop. If it is too dry or stiff, stir in
additional stock (best if it is room temperature
or warm). Close the lid and allow it to cook
for the remaining 15 minutes.
3. Once the audible tone has sounded to
indicate the end of cooking, open the lid and
stir in the remaining salt and pepper,
Parmesan, parsley, and lemon juice.
4. Serve immediately. If you desire a creamier
texture, stir in additional hot stock at the end
of cooking. 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 (1 cup): Calories 355
(10% from fat) • carb. 66g • pro. 10g
fat 4g • sat. fat 3g • chol. 11mg • sod. 813mg
calc. 124mg • fiber 3g
A TIP ON LEFTOVERS:
Arancini
Leftover risotto should not go to waste. It is perfect for
the Italian appetizer, arancini (which translated means
“little orange”).
Simple to make, try them next time you prepare risotto.
Take your leftover risotto, plain or from any recipe, and
form into 2-inch diameter balls (or smaller if you are
making a more delicate hors d’oeuvre). They are great
stuffed with a ½-inch piece of fresh mozzarella. If you’re
using plain risotto, stir in a little marinara sauce with the
rice before forming.
Prepare a classic breading: 1 bowl of flour, 1 bowl of
beaten eggs, and 1 bowl of breadcrumbs (seasoned or
plain). Lightly bread and either bake in a 375°F oven
or pan-fry in hot vegetable or olive oil in a large skillet
set over medium heat. Bake/cook until evenly browned.
These are best served immediately.
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