Cuisinart GreenGourmet 10ce114829 - Manual (Page 9)

9
Mixed Vegetable Risotto
You can easily substitute whatever vegetables you have on hand for
ours suggested below.
Makes 12 servings as a side dish
2 tablespoons extra virgin olive oil, divided
3 ounces asparagus, cut into ½-inch pieces (about ½ cup)
1 medium carrot, cut into ½-inch pieces (about ¹∕³ cup)
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
1 small shallot, finely chopped (about ¹∕³ cup)
3 cloves garlic, finely chopped
¼ large red pepper, chopped (about ¼ cup)
1½ cups Arborio rice
½ cup white wine
6 cups chicken broth, hot
¹∕³ cup ¼-inch diced zucchini
¾ cup chopped mushrooms (any variety, cremini work very well)
½ cup frozen peas, not defrosted
½ cup frozen corn, not defrosted
¹∕³ cup grated Parmesan
1 tablespoon unsalted butter
zest from ½ lemon
1 . Preheat the Cuisinart ® GreenGourmet ® Electric 14-inch Skillet to 325°F; add
1 tablespoon of oil . Sauté asparagus and carrot with ½ teaspoon each of salt
and pepper . Cook until asparagus is slightly charred . Reserve .
2 . Add remaining oil . Sauté shallot, garlic and pepper until softened, about 2
minutes . Add rice; stir to coat in oil and sauté until just transparent, 5 to 6
minutes . Add wine and let cook until absorbed by rice .
3 . Add stock, ½ cup at a time, not adding more until all is absorbed by rice,
about 8 to 10 minutes per batch .
4 . Before the last ½ cup of stock is added to the Skillet, add the reserved
asparagus and carrots, and the remaining vegetables . Stir to fully combine .
5 . Once the final ½ cup of stock has been absorbed, turn off the Skillet and
add the Parmesan, butter, zest and remaining salt and pepper .
6 . Taste and adjust seasonings accordingly .
Nutritional information per serving:
Calories 173 (22% from fat) • carb. 27g • pro. 4g • fat 4g • sat. fat 1g
• chol. 5mg • sod. 539mg • calc. 51mg • fiber 2g
Pan Roasted Potatoes
When your oven is in use, turn to the Cuisinart ® Electric Skillet
to “roast” your potatoes.
Makes 12 servings
3½ pounds small red new potatoes, cut into 1-inch pieces
1 cup chicken broth, reduced-sodium
3 sprigs fresh rosemary, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley, divided
2 garlic cloves, finely chopped
½ small shallot, finely chopped
1 tablespoon lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 . Preheat the Cuisinart ® GreenGourmet ® Electric 14-inch Skillet to 300ºF . Add
potatoes, stock and rosemary . Cover and cook until almost tender, about 12
minutes .
2 . Remove lid and cook until almost all of the liquid has evaporated . Raise heat
to 425°F and add oil to coat . Brown potatoes for about 3 to 5 minutes .
3 . Add 1 tablespoon of the parsley, garlic, shallot, zest, salt and pepper . Sauté
for 4 to 5 minutes .
4 . Cover and turn Skillet off . Let sit for 1 to 2 minutes .
5 . To serve, garnish with remaining parsley .
Nutritional information per serving:
Calories 136 (25% from fat) • carb. 23g • pro. 3g • fat 4g • sat. fat 1g
• chol. 1mg • sod. 231mg • calc. 18mg • fiber 2g
10ce114829_csk250_recipe.indd 9 6/23/10 3:36:25 PM