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Risotto Primavera
Makes about 8 cups (4 entrée servings,
8 first-course servings)
1
1 tablespoon extra virgin olive oil tablespoon unsalted butter
½
½
¼ cup finely chopped shallots or onions cup finely diced ( 1 cup finely diced ( 1
⁄
⁄
8
-inch) carrots
8
-inch) celery
1 clove garlic, peeled and finely
chopped
2
2
½
1 teaspoons basil cups Arborio rice cup dry white wine or vermouth teaspoon kosher salt
1
1
1
5
½ pound asparagus, cut into 1-inch
lengths
1 cups low-sodium chicken or vegetable broth/stock, divided cup peas (fresh or frozen
thawed) cup shredded snow peas cup diced zucchini (remove and discard seeds before dicing) cup shredded Fontina cheese
¼
½ cup freshly grated Parmesan or
Asiago cheese 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
Risotto with Shrimp,
Sugar Snap Peas
& Tarragon
Makes about 8 cups (4 entrée servings,
8 first course servings)
1
1
½ tablespoon extra virgin olive oil tablespoon unsalted butter cup finely chopped shallot or onion
½ cup finely diced ( 1 ⁄
8
-inch) carrot
1 clove garlic, peeled and finely
chopped
2
2
½
1 teaspoons tarragon cups Arborio rice cup dry white wine or vermouth teaspoon kosher salt
5 cups low-sodium chicken or vegetable broth/stock, divided
1½ pounds medium (31-40 count) shrimp, peeled and deveined
¾ pound sugar snap peas, tipped and topped, strings removed shaved manchego cheese or lemon wedges/slices fresh tarragon sprig for garnish,
optional
29
Place the oil and butter in the cooking pot of the Cuisinart ™ Electric Pressure Cooker. Set on Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallots, carrots, garlic, and tarragon. 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/
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