BUTTERNUT SQUASH RISOTTO
2 Tablespoons olive oil 3 large shallots, peeled and chopped
1 cup Arborio rice (short grain) 2 cups squash, peeled, seeded and cubed
3 cups chicken broth
cup Pecorino Romano cheese
coarsely chopped flat leaf parsley Salt and pepper to taste
Saute shallots in olive oil on COOK for 2-5 minutes or until translucent. Add rice,
stirring to coat and sauté for an additional 5 minutes. Stir in squash and stock. Place
lid on unit and cook until cycle is completed, about 25 minutes. Season to taste with
salt and pepper. To serve, garnish with cheese and parsley. Serves 4.
SPICY SPANISH SAFFRON RICE
A lively vegetarian medley of vegetables and spices.
3 T. olive oil 2 jalepenos, seeded and diced fine
1 large red Spanish onion 1 green pepper, cored, seeded and diced
3 cloves garlic 1 T. fresh oregano, chopped
1 T. fresh thyme 1 yellow summer squash, diced
1 red pepper, cored, seeded and diced 12 oz. canned plum tomatoes, juiced strained and
cups Arborio rice (short grain) chopped
cups chicken broth
teaspoon saffron dissolved in 1 T. milk
cup frozen peas Salt and pepper
Saute onion and jalepenos in olive oil until softened, about 10 minutes on COOK of Rice
Cooker. Stir in garlic, herbs, yellow squash, red pepper, green pepper and tomatoes and
cook with lid on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
Place lid on unit and cook until cycle is complete. Stir in peas, salt and pepper and leave
on WARM until peas are thoroughly warm throughout. Serves 4.