Sides

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Makes 2 cups (4 entrée servings or 6 side dish servings)

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Makes 2 cups (4 entrée servings or 6 side dish servings)

Nutritional information per serving (based on 6 servings):Calories 89 (32% from fat)
carb. 12g
pro. 2g
fat 3g
sat. fat 1g
chol. 4mg
sod. 190mg
calc. 21mg
fiber 1g

Ingredients

2¼cups (standard liquid measure) water¼teaspoon saffron threads½tablespoon extra virgin olive oil½tablespoon unsalted butter2tablespoons minced carrot2tablespoons minced celery2tablespoons minced shallot¾cup (Rice Cooker) Arborio rice3tablespoons dry white vermouth or other dry white wine (not Chardonnay)½teaspoon kosher salt¾cup shredded snow peas

Preparation

Heat the water until simmering (may be done on stovetop or in microwave). Stir in saffron threads; reserve. Insert the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Place the olive oil and butter in the bowl, cover and turn Rice Cooker on. Heat olive oil and butter for 1 minute. Add the minced carrot, celery and shallot. Cover and cook 2 minutes. Stir in Arborio rice; cover and cook 2 minutes. Stir in wine; cover and cook 3 minutes. Stir in saffron infused water and salt. Cover and cook until the Rice Cooker switches to Warm, about 28 to 29 minutes. Lift lid, stir with rice paddle and cover again, two or three times while cooking. Add snow peas to the Rice Cooker on top of the risotto; cover and let stand 5 minutes. Stir snow peas into risotto and transfer to a warm serving bowl. Serve immediately.