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

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

Nutritional information per serving

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

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