Rival RC61-CN - RECIPES; SPINACH AND CHICKEN RISOTTO; RISOTTO WITH BUTTERNUT SQUASH

RECIPES
SPINACH AND CHICKEN RISOTTO
1 tbsp. extra virgin olive oil 3 cups of water or chicken broth
Kosher salt and pepper
1
/
4
cup grated Parmesan cheese
1 lb. boneless, skinless chicken breasts, cut into 1 cup superfino Arborio medium grain rice,
1- inch pieces uncooked
4 cups spinach washed well and dried with paper
towels to remove excess water
1. Heat sauté pan with olive oil.
2. Sauté chicken on all sides, until no longer pink in center. Remove pan
from heat and set aside.
3. Add spinach, rice and liquid to the INNER POT and switch to the Rice
Cooker to "COOK" Mode.
4. When unit switches to the "KEEP WARM" Mode, stir in chicken and
cheese.
5. Replace LID and let rice steam for another 5 minutes in the "KEEP
WARM" Mode.
6. Season to taste with kosher salt and freshly ground black pepper.
RISOTTO WITH BUTTERNUT SQUASH
A nutritious and delicious “must” for fall and winter.
2 tbsp. extra virgin olive oil 2 tbsp. unsalted butter
2
/
3
cup Vidalia onion, chopped 3 cups chicken broth
1 cup plus 2 tbsp. medium grain risotto 1
1
/
2
cups butternut squash, peeled, seeded,
rice such as superfino Arborio and cut into 1 inch cubes
2 tsp. butter 2 tbsp. fresh basil, chopped
1
/
4
cup Parmesan cheese, grated (Pecorino Salt and Pepper to taste
Romano, if possible), plus extra for sprinkling
on top
1. In skillet, over medium heat, add oil and butter, and sauté until tender,
approximately 6-8 minutes.
2. Once butter melts, add onion and cook stirring frequently, until tender.
-E12-