RECIPES
LEEK & ASPARAGUS RISOTTO
SERVES 4 -6
Ingredients:
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons water
2 garlic cloves, minced
1 1/2 cups leeks, sliced
1 1/2 cups Arborio rice
4 cups vegetable broth
1/4 lb asparagus, chopped into 1 inch
segments
1 1/4 cups parmesan cheese, shredded
Directions:
1. In the pressure cooker, heat the olive oil and butter. (Follow the Browning/Sautéing
instructions in this manual.)
2. Add the garlic and leeks, sauté until soft.
3. Add the rice, stir thoroughly and then add broth.
4. Close pressure cooker, and press the RICE button.
5. While risotto cooks, steam asparagus in water. Then sauté in olive oil. Season with
salt and pepper.
6. When risotto is done cooking, follow instructions to reduce pressure then add the
sautéed asparagus, and Parmesan cheese.
7. Serve immediately.
BEEF IN PEPPER SAUCE
SERVES 4
Ingredients:
Pepper Sauce
1 red bell pepper or green bell pepper
1/2 cup baby carrot
1 (8 ounce) can tomato sauce (1 tbsp to
use later)
2 garlic cloves
2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
Remaining Ingredients:
2 tablespoons olive oil
2 lbs boneless sirloin steaks; cut into
strips
salt & pepper
1 cup water
1/2 teaspoon paprika
1/2 teaspoon cumin
1 medium onion, sliced
1 green bell pepper, sliced
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