Warranty

25
Mushroom Risotto
Fresh mushrooms star in this simple
yet flavorful risotto
Makes about 12 cups
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium leek, thoroughly cleaned and
finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
16 ounces sliced cremini mushrooms
8 ounces sliced shiitake mushrooms
3 sprigs fresh thyme
3 cups Arborio rice
½ cup dry white wine
6 cups low-sodium chicken or vegetable
broth/stock
1 cup green peas
½ cup shredded fontina
(about 1¼ ounces)
1. Put the oil and butter into the cooking pot
of the Cuisinart
®
Pressure Cooker and
select Brown. Once 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.
2. 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. Add broth and remaining salt.
3. Secure the lid and select High Pressure.
Set the time for 3 minutes. When the
audible beep sounds, use quick pressure
release.
4. Once pressure has released completely,
the red indicator will drop. Remove lid and
stir in the peas and cheese.
5. Remove thyme stems, taste and adjust
seasoning as desired. Serve immediately.
Nutritional information per first-course serving (½ cup):
Calories 170 (19% from fat) • carb. 27g • pro. 5g
fat 4g • sat. fat 2g • chol. 8mg • sod. 388mg
calc. 34mg • fiber 1g
Black Beans and Rice
A quick version of the classic
Cuban side dish.
Makes 8 cups
1 cup dried black beans, soaked
overnight
1 tablespoon olive oil
1 jalapeño, seeded and chopped
2 garlic cloves, finely chopped
½ teaspoon ground cumin
4 cups low-sodium chicken broth,
divided
1 bay leaf
2 cups long-grain white rice
1 teaspoon kosher salt
1. Drain and rinse soaked beans; reserve.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Sauté.
When the oil is hot, add the jalapeño and
garlic and cook until soft and fragrant,
about 3 minutes. Stir in the cumin and
rinsed beans with 2 cups of broth and the
bay leaf.
4. Secure the lid and select Beans. Set time
for 15 minutes. When the audible beep
sounds, use Quick Pressure Release.
5. Once the pressure has released
completely, the red indicator will drop.
Remove lid and add the remaining chicken
broth, rice and salt. Stir well and select
High Pressure for 3 minutes, allowing the
pressure to release naturally.
6. Remove lid and stir together, adjust
seasoning as desired and serve.
Nutritional information per serving (1 cup):
Calories 265 (7% from fat) • carb. 52g • pro. 9g
fat 2g • sat. fat 0g • chol. 0mg • sod. 553mg
calc. 73mg • fiber 4g