Cuisinart CPC-600 Series Instruction Booklet page 25

2g fiber
843mg sod. • 31mg
12g pro. • 26g carb.
servings):
serving per information
Asiago.
more pass desired
sprinkle and plates
minute.
in Stir taste. to tender
are vegetables until
and peas, snow
minutes. 2 to
uncovered, Cook, stir.
of cup ½ remaining
steam allow to you
lid remove drops,
pressure. release to
use sounds beep
for timer set and Pressure
in lid lock and Cover
of cups 4½ Add wine.
the until minutes 3
and wine Add minutes.
becomes rice until
and rice Arborio in
aromatic, become vegetables
are shallots
Cook, basil.
shallots, chopped
for heat butter and
Cooker. Pressure
pot cooking the
parsley fresh
or Parmesan
cheese Fontina
dicing) before
and (remove zucchini
peas snow
• 193mg calc. •
chol. • 6g fat sat. • 12g
• fat) from (37% 281 Calories
4 on (based
Nutritional
or Parmesan
If parsley. fresh
soup warmed in
1 cook and cheeses
crisp and green
stirring, Cook, zucchini.
peas, asparagus,
1 for occasionally
and rice to broth/stock
Add Simmer.
disperse.
from away tilting carefully,
valve float When off.
Release Pressure
audible When minutes.
High Select
stir. and broth/stock
the absorbed has
to 2 for cook and stir
4 to 3 about opaque,
frequently, stirring
Stir minutes. 3 to 2
and translucent
until occasionally,
and garlic, celery, carrots,
the Add minutes.
oil let and Sauté
Electric Cuisinart
™
in butter and oil the
chopped cup
cheese Asiago
grated freshly cup
shredded cup
seeds discard
diced cup
shredded cup
thawed)
20
1-inch
divided
or
vermouth
finely
celery
carrots
fat •
oil olive
grated
with
servings,
Serve
Primavera
bright
in Stir
stirring
455mg
4g pro. •
Select
serving
to
Turn
remaining
Quick
and
6
Serve
place.
crumbled
the
and bowl
rice
and
salt;
and remove
cook,
until process
about
slowly oil
and
stirring
bowl. work
chop to
3 to 2
shallot
Select
With reserve.
the of
chop,
Place
reserve.
to pulse
½
processor
¼
large in
1
peel handle,
1
1
done are
cook and
frozen or (fresh peas
into cut asparagus,
broth/stock, vegetable
chicken low-sodium
salt kosher teaspoon
or wine white
rice Arborio
basil teaspoons
and peeled garlic,
⁄
-inch) 8 ( diced finely
1
⁄
-inch) 8 ( diced finely
1
onions
shallots chopped finely
butter unsalted tablespoon
virgin extra tablespoon
servings) first-course
entrée (4 cups 8
Risotto
2g fiber • 61mg calc.
sod. • 6mg chol. • 2g fat
13g carb. • fat) from (57%
servings): 12 on (based
per information Nutritional
with tossed been
greens baby of
walnuts. toasted chopped
parsley, remaining
decorative a in
beets reserved with
seconds; 15 about
and tube feed
add running machine
salt, honey, mustard,
Scrape seconds.
process and tube
and garlic drop running,
and remove
to pulse bowl, work
and remove times;
blade, chopping
food of bowl work
onions. sliced
place and dice ½-inch
to enough cool
cool. until reserve
beets Once done.
Simmer select easily,
cup 1
lengths
pound ½
cups 5
1
dry cup ½
cups 2
2
chopped
clove 1
cup ¼
cup ½
or
cup ½
1
1
8
about Makes
•
sat. • 10g fat •
154 Calories
vinaigrette.
has that spinach
bed a on or is as
and feta,
with sprinkle
Arrange onions.
vinaigrette Toss
reserve.
emulsified,
small through
With pepper.
vinegar, Add
5 about finely,
feed small down
machine
times; 15 about
in parsley Place
5 about chop
metal with fitted
in walnuts Place
with bowl mixing
into cut and
are beets When
and remove
are beets until
beet pierce