Preparation

1. 1. Put the butter in the cooking pot of the Cuisinart® Rice and Grain Multicooker. Select the Sauté function and press Start/Stop. Once butter is melted and hot, about 2 minutes, add the onion and garlic and a pinch each of the salt and pepper, Sauté until softened, about 2 minutes. Add the rice and sauté while stirring occasionally, until edges are just translucent, about 2 minutes. Pour in the wine and cook until almost completely evaporated and then add the stock and thyme. Stir and then close the lid of the cooker. Press Start/Stop and then select the Risotto function. Press Start/Stop.
2. 2. When there are 15 minutes remaining, a tone will sound. At this point, open the lid, stir mixture and determine if the risotto is done to your liking. If the consistency is good, add the peas and then close the lid and allow to cook for an additional 5 minutes to warm through. Open the lid again and then stir in the remaining ingredients, except for the pea shoots and/or microgreens.
3. 3. At the 15-minute mark, if the risotto is too stiff or dry, stir in additional liquid (best if it is room temperature) and add the peas as well. Allow to cook for 5 minutes. After the 5 minutes have elapsed, add the remaining ingredients, as instructed in Step 2.
4. 4. This risotto is best when served immediately.Divide the risotto into serving bowls and top with a pinch of pea shoots and/or microgreens.