Cook's essentials K42027 Instruction Manual page 39

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
Directions
Follow the "BROWNING" instructions in this manual: heat the olive oil and butter.
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Add the garlic and leeks, sauté until soft then cancel "BROWNING."
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Add rice, stir thoroughly and then add broth.
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Close and lock pressure cooker lid. Adjust pressure valve to Airtight and press RICE.
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While risotto cooks, steam asparagus in water. Then sauté in olive oil. Season with salt and
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pepper.
When the pressure cooker has finished the cooking cycle, release all pressure by carefully
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setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked. Add the sautéed asparagus, and Parmesan cheese.
Serve immediately.
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CHICKEN NOODLE
SERVES 6
Ingredients
8 boneless skinless chicken thighs
3 carrots, large dice
1 onion, chopped
3 stalks celery, finely diced
2 garlic cloves, chopped
8 cups chicken stock
1 bay leaf
5 sprigs fresh thyme
1 sprig fresh rosemary
Directions
Follow the "BROWNING" instructions in this manual: saute onion, celery and garlic until lightly
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browned. Cancel "BROWNING." Add chicken, carrot, chicken stock, bay leaf, herbs &
seasonings.
Close and lock pressure cooker lid. Adjust pressure valve to Airtight.
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Program to cook for 10 minutes. Allow pressure to naturally release.
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Open pressure cooker lid when safe to do so.
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Add frozen egg noodles, close and lock pressure cooker lid. Adjust pressure valve to Airtight
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and program to cook 3 minutes.
When the pressure cooker has finished the cooking cycle, release all pressure by carefully
-
setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked.
Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir
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and serve.
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
2 sprigs fresh sage
1 teaspoon poultry seasoning
salt and pepper, to taste
1 lb egg noodles, frozen such as Reames
brand
1 cup frozen peas
3 tablespoons stock
1 lemon, juice of
1/4 cup parsley, chopped
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