Asparagus and Tomato Risotto

Makes about 5 cups (5 entrée servings, 10 first-course servings)

1½tablespoons extra virgin olive oil ½cup finely chopped shallots (about 2 small) ½teaspoon sea salt, divided ½teaspoon freshly ground black pepper, divided 1½ cooker cups Arborio rice ½cup dry white wine 6ounces asparagus, cut into ½-inch pieces 3cups chicken stock, hot 1⁄3 cup grated Parmesan 1tablespoon unsalted butter ½cup chopped tomatoes

Nutritional information per serving (based on 1 cup): Calories 274 (26% from fat) • carb. 39g • pro. 8g • fat 8g • sat. fat 3g • chol. 11mg • sod. 665mg • calc. 78mg • fiber 1g

Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Risotto function and press Start. Once oil is hot and shimmering, about 2 minutes, add the shallots and a pinch each of the salt and pepper. Sauté until softened, about 2 to 3 minutes. Add the rice and sauté until just translucent, about 6 minutes. Pour in the wine and cook until almost completely evaporated, then add the asparagus. Sauté the asparagus with the rice mixture for about 2 minutes, until they are crisp-tender, but still bright in color. Pour in all of the hot stock. Close the lid of the cooker and let the risotto finish cooking. Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the remaining salt and pepper, Parmesan, butter and tomatoes. Serve immediately. Risotto in the Rice Plus™ is stiffer than traditional versions. If you desire a creamier texture, stir in additional hot stock at the end of cooking. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency.