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30
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.
Functions: Sauté & Risotto
Makes about 6 cups (4 entrée servings; 12
first-course servings)
1½ tablespoons unsalted butter
½ medium onion, finely chopped
1 garlic clove, finely chopped
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black
pepper
2 cooker cups Arborio rice
½ cup dry white wine
3½ cups chicken stock, low sodium, room
temperature
2 sprigs fresh thyme
2 cups frozen green 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
®
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 stock and thyme. Stir and
then 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 good, add
the peas and then close the lid and allow to
cook for an additional 5 minutes to warm
through. Open the lid again and then stir in
the remaining ingredients, except for the pea
shoots and/or microgreens.
3. At the 15-minute mark, if the risotto is too stiff
or dry, stir in additional liquid (best if it is
room temperature) and add the peas as well.
Allow to cook for 5 minutes. After the 5
minutes have elapsed, add the remaining
ingredients, as instructed in Step 2.
4. This risotto is best when served immediately.
Divide the risotto into serving bowls and top
with a pinch of pea shoots and/or
microgreens.
Nutritional information per serving (based on 1 cup):
Calories 197 (14% from fat) • carb. 33g • pro. 6g
fat 3g • sat. fat 2g • chol. 8mg • sod. 675mg
calc. 34mg • fiber 2g
MEDITERRANEAN
COUSCOUS WITH
MOROCCAN VEGETABLES
A warm and colorful comfort food, delicious
on its own or when paired with roast chicken.
Functions: Sauté & Small Grains
Makes about 7 cups
1½ teaspoons extra virgin olive oil
½ medium onion, sliced
2 cups peeled and ½-inch cubed
butternut squash
1 medium peeled and ½-inch cubed
white potato (about 8 ounces)
1½ cups peeled and ½-inch cubed
eggplant (about 6 ounces)
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black
pepper, divided
3 cooker cups pearl (also known as
Israeli or Mediterranean) couscous
2½ cups low-sodium chicken broth
1 whole cinnamon stick
½ teaspoon ground cumin
½ teaspoon lemon zest
½ cup dried apricots, chopped
1. Put the oil in the cooking pot of the Cuisinart
®
Rice and Grain Multicooker. Select the Sauté
function and press Start/Stop. Once oil is hot
and shimmering, about 2 minutes, add the
onion. Sauté until softened, about 2 minutes.
Add the remaining vegetables with a pinch
each of the salt and pepper. Cook until squash
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