CREAMY MUSHROOM RISOTTO
PREP:
5 MINUTES |
TOTAL COOK TIME:
25 MINUTES |
STEAM:
APPROX. 15 MINUTES |
COOK:
10 MINUTES
MAKES:
4 SERVINGS |
ACCESSORIES:
REVERSIBLE RACK, ALUMINUM FOIL
BEGINNER RECIPE
DIRECTIONS
1
Add the arborio rice, vegetable stock, salt,
and pepper to the pot and stir until combined.
2
Place the mushrooms, canola oil, and salt in a
large bowl and combine until the mushrooms
are evenly coated.
3
Place the Reversible Rack in the steam position,
cover with aluminum foil, then place the rack in
the pot. Place the mushrooms on top of the foil.
Close the lid and move slider to STEAMCRISP.
4
Select STEAM & CRISP, set temperature
to 450°F, and set time to 10 minutes. Press
START/STOP to begin cooking (PrE will display
for approx. 15 minutes as the unit steams, then
the timer will start counting down).
5
When cooking is complete, carefully remove the
rack with the mushrooms. Add the mushrooms to
the rice along with 1/2 cup Parmesan cheese and
parsley and stir well to combine. If the mixture is
too thick, stir in 1/4 cup vegetable stock as needed.
6
Top risotto with remaining Parmesan cheese as
desired and serve warm.
INGREDIENTS
LEVEL 1
(BOTTOM OF POT)
1 cup arborio rice
4 cups vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1 cup grated Parmesan cheese,
divided, plus more for serving
2 tablespoons fresh parsley, chopped
LEVEL 2
(REVERSIBLE RACK)
2 packages (8 ounces each) baby Bella mushrooms,
remove stems, cut in quarters
1 tablespoon canola oil
Kosher salt, as desired
MAINSMAINS
56
Mains
STEAK FAJITAS
PREP:
10 MINUTES |
TOTAL COOK TIME:
22 MINUTES |
STEAM:
APPROX. 12 MINUTES |
COOK:
10 MINUTES
MAKES:
4 SERVINGS |
ACCESSORIES:
REVERSIBLE RACK, ALUMINUM FOIL
INTERMEDIATE RECIPE
DIRECTIONS
1
Place rice and listed box ingredients in the pot
and stir until combined.
2
Place the peppers, onions, oil, salt, and pepper
in a medium bowl and stir until combined.
3
Place a 12-inch sheet of aluminum foil on a flat
surface. Put the pepper mixture in the center of
the foil. Fold the edges of the foil up around the
mixture to form an open foil packet. Place the
packet on top of the rice in the pot.
4
Place all Level 2 ingredients in a large bowl and
stir until the steak is evenly coated. Place the
Reversible Rack in the broil position, then place
in the pot. Add the steak to the rack. It’s ok if
the pieces overlap—they will decrease in size
as they cook. Close the lid and move slider to
STEAMSCRISP.
5
Select STEAM & CRISP, set temperature to
425°F, and set time to 10 minutes. Press START/
STOP to begin cooking (PrE will display for
approx. 16 minutes as the unit steams, then the
timer will start counting down).
6
When cooking is complete, remove the rack
with the steak, then the foil packet with the
pepper mixture.
7
Let steak rest for 5 minutes. Stir the rice and
beans and leave in the pot uncovered while
steak rests. If there is water remaining in the
pot, move the slider to AIR FRY/STOVETOP,
select SEAR/SAUTÉ, and set temperature to
3 for 5 minutes, or until all water is absorbed.
8
Thinly slice steak. Assemble fajitas with steak,
peppers, onions, and toppings of your choice.
Serve with the rice and beans.
INGREDIENTS
LEVEL 1
(BOTTOM OF POT)
1 package (6–8 ounces) dry seasoned
rice and beans mix plus ingredients called for in rice
box directions
1 large red bell pepper, cut in 1/2-inch slices, seeds
removed
1 white onion, peeled, cut in 1/2-inch slices
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 2
(REVERSIBLE RACK)
2 pounds skirt steaks or sirloin flaps, cut in 8-inch
pieces, 1-inch thick
2 tablespoons canola oil
1 packet (1 ounce) fajita seasoning
2 tablespoons lime juice
Ground black pepper, as desired
TOPPING IDEAS
8 flour tortillas
Salsa
Avocado
Sour cream
Lime wedges
MAINS
57
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