Use vegetable stock to make this a vegetarian dish.
Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entrée)
4 ounces asparagus, peeled, cut into 1-inch pieces
1teaspoon unsalted butter
1teaspoon extra virgin olive oil
1⁄3cup finely chopped onion or shallot
1⁄3cup finely chopped carrot
1cup (Rice Cooker) Arborio rice
1⁄3cup dry white wine or vermouth
3cups (standard liquid measure) water, chicken or vegetable stock (may mix)
4tablespoons heavy cream
¼cup freshly grated Parmesan cheese
¼teaspoon ground white pepper
Nutritional information per serving (based on 6 servings): Calories 110 (37% from fat) • carb. 11g • pro. 4g • fat 4g • sat. fat 2g • chol. 11mg • sod. 334mg • calc. 66mg • fiber 1g
Lightly coat the steaming tray of the Cuisinart® Rice Cooker with cooking spray. Place asparagus in steaming tray; reserve. Place the butter and olive oil in the cooking bowl of the Cuisinart® Rice Cooker/Steamer. Cover, turn on and wait one minute. Stir in the chopped onion and carrot and cover; cook 1 minute. Add the rice; stir to coat completely. Cover and cook 2 minutes. Stir in the wine; cover. Cook 2 to 3 minutes, until the wine is completely bsorbed. Add the water or stock; stir. Cover and cook for 25 minutes, stirring 2 or 3 times during cooking. Place the asparagus filled steaming tray on the cooking bowl and cover. Cook until the Rice Cooker switches to Warm, about 5 minutes longer. When Rice Cooker switches to Warm, stir in the heavy cream, Parmesan, and white pepper. Replace the steaming tray over the cooking bowl and let stand on Warm for 5 to 10 minutes. Stir the steamed asparagus into the risotto. Serve hot.