1817
Risotto with Asparagus
4 servings
INGREDIENTS
2 measures Arborio Rice – measured and rinsed according to instructions
8 ounces fresh asparagus – peeled and cut into 1 inch pieces
1 small onion – chopped
2 tablespoons butter – melted
1/2 teaspoon salt and freshly cracked pepper
2 1/2 cups chicken stock
3/4 cup grated parmesan cheese
METHOD
1 Measure and rinse rice.
2 Add all the ingredients to the rice cooker (except the parmesan cheese)
stir to make sure all the ingredients are well mixed.
3 Close lid, press the cook button.
4 When the rice is finished cooking - stir in the parmesan cheese.
5 Unit will switch to Keep Warm setting in approximately 20 minutes.
Serve immediately.
Recipe Courtesy, Debra Murray, HSN TV Show Host
Yellow Rice with Peas
6 servings
INGREDIENTS
3 measures yellow rice
2 tablespoons olive oil
1 small onion – minced
1 clove garlic – minced
1 cup frozen peas
2 tablespoons stuffed green olives – sliced
2 cups chicken stock (approx)
METHOD
1 Measure rice and rinse according to the manual.
2 Place all the ingredients but the stock into the rice cooker.
3 Fill the pot with chicken stock to the 3 cup mark.
4 Close lid and press cook.
5 Unit will switch to Keep Warm setting in approximately 20-25 minutes.
Serve immediately.
SERVING IDEAS
You could add a cup of cooked chicken to this, or 1/2 pound of peeled
and deveined shrimp for a wonderful one pot meal!
Recipe Courtesy, Debra Murray, HSN TV Show Host
