35
Risotto with Asparagus
4 servings
INGREDIENTS
2 measures arborio rice, measured and rinsed
according to instructions
8 ounces fresh asparagus, peeled and cut into 1-inch pieces
1 small onion, chopped
2 tablespoons butter, melted
1/2 teaspoon salt and freshly cracked pepper
1 1/2 cups chicken stock
1/4 cup grated Parmesan cheese
METHOD
1
Add all ingredients, except the Parmesan cheese, to the Rice Cooker
Pot. Stir to make sure all ingredients are well mixed.
2
Close lid and press COOK.
3
When the rice is finished cooking, stir in the Parmesan cheese.
4
Unit will switch to KEEP WARM setting in approximately 20 minutes.
Serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
36
Cauliflower Mashers
2 - 4 servings
INGREDIENTS
1 small head cauliflower, cut into florets
1 cup chicken broth or stock
1/2 cup milk
1/2 teaspoon lemon juice
kosher salt and fresh cracked pepper, to taste
butter or cream cheese, if desired
METHOD
1
Combine all ingredients into the Rice Cooker Pot.
2
Close lid and press COOK. After 15 minutes, test cauliflower. When
fork tender, unplug machine and remove inner pot using potholders.
3
Drain away and reserve most of the liquid. Puree cauliflower using an
immersion blender or potato masher until mostly smooth. Stir in
enough reserved liquid to make the puree a desirable texture. Taste
carefully and adjust seasoning.
4
Serve immediately or close lid and keep hot on KEEP WARM setting.
Recipe courtesy Marian Getz
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