1
Risotto with Shrimp,
Sugar Snap Peas
& Tarragon
Makes about 8 cups (4 entrée servings,
8 first course servings)
1
tablespoon extra virgin olive oil
1
tablespoon unsalted butter
½
cup finely chopped shallot
or onion
½
cup finely diced (
1
⁄
8
-inch) carrot
1
clove garlic, peeled and finely
chopped
2
teaspoons tarragon
2
cups Arborio rice
½
cup dry white wine or vermouth
1
teaspoon kosher salt
5
cups low-sodium chicken or
vegetable broth/stock, divided
1½
pounds medium (31 to 40 count)
shrimp, peeled and deveined
¾
pound sugar snap peas, tipped
and topped, strings removed
shaved manchego cheese or
lemon wedges/slices
fresh tarragon sprig for garnish,
optional
Place the oil and butter in the cooking pot of
the Cuisinart
®
Electric Pressure Cooker. Set
on Sauté and let oil and butter heat for to 3
minutes. When hot, add the chopped shallot,
carrot, garlic, and tarragon. Cook, stirring
occasionally, until shallot is translucent and
vegetables become aromatic, about to 3
minutes. Stir in Arborio rice and cook, stirring
frequently, until rice becomes opaque, about
3 to 4 minutes. Add wine and salt; stir and
cook for to 3 minutes until the rice has
absorbed the wine. Add 4½ cups of the
broth/stock and stir. Cover and set on High
Pressure for 6 minutes. When done cooking
use Quick Pressure Release to release
pressure. Remove lid carefully, tilting away
from you to allow steam to disperse.
Set on Simmer. Add remaining ½ cup of
broth/stock to rice and stir. Cook, uncovered,
stirring occasionally for 3 to 4 minutes. Stir
in shrimp. Cook, stirring, until shrimp begin
to curl and turn pink, about 1½ to minutes.
Stir in sugar snap peas and cook for 1
minute longer, until peas are bright green and
crisp tender.
Serve in warmed soup plates with either
shaved manchego cheese or lemon slices.
If desired, garnish each plate with a sprig of
fresh tarragon.
Nutritional information per serving
(based on 4 servings):
Calories 288 (18% from fat) • carb. 25g • pro. 29g
• fat 5g • sat. fat 2g • chol. 226mg • sod. 883mg
• calc. 69mg • fiber 1g
Pesto Chicken with
Potatoes & Carrots
Dinner all in one pot – add a green salad and
a warmed loaf of crusty bread to make this
meal complete.
Makes 4 servings
3
pounds chicken thighs, bone in,
skin removed, trimmed of all
visible fat
½
tablespoon extra virgin olive oil
¹⁄³
cup prepared pesto
½
cup chicken stock
1
large (6 to 8 ounce) onion, peeled,
cut vertically into ½-inch slices
8
2-inch new red potatoes (about
1½ pounds), scrubbed –
with a strip peeled off on the
circumference
1
pound baby-cut carrots
Toss chicken thighs with olive oil to coat.
Select Browning and let cooking pot of the
Cuisinart
®
Electric Pressure Cooker heat for
to 3 minutes. Add 4 thighs to the pot. Brown
for about 3 minutes on each side. Remove
to a bowl and repeat with remaining chicken.
Turn off. Add pesto to chicken and toss to
coat.
Add chicken stock and onion to the cooking
pot. Insert the trivet/rack in the pot. Arrange
the pesto-coated chicken on the rack. Top
with new potatoes and carrots. Cover and
lock lid in place. Select High Pressure and
set timer for 11 minutes. When audible
beep sounds, use Quick Pressure Release
to release pressure. When float valve drops,
remove lid carefully, tilting away from you to
allow steam to disperse.
Leave on Keep Warm until ready to serve.
Use a slotted spoon to transfer to warmed
serving dish. Strain liquid in a fat strainer to
remove fat, or use a fat mop. Serve hot.
