Full Product Manual

Risotto with Peas
and Parmesan
Serves: 4
1 tablespoon olive oil
1 tablespoon olive oil
1 small onion, nely chopped
2 cloves garlic, nely chopped
1 cup uncooked Arborio rice
2 cups chicken broth or stock
1 cup low fat evaporated milk
½ cup frozen peas, thawed
¼-½ teaspoon lemon zest (optional)
Salt and ground black pepper to taste
¼ cup nely shredded
parmesan cheese
Directions:
1. Heat oil in medium sauce pot on
Medium-High (375°F).
2. Add onion and cook for about 3
minutes, stirring occasionally.
3. Stir in garlic and cook until aromatic.
4. Add rice and cook for 1 minute,
stirring frequently.
5. Add broth and evaporated milk
and reduce temperature to
Medium (275°F).
6. Cook rice for 20-25 minutes,
stirring frequently.
7. Remove pan from PIC and stir in
peas and lemon zest.
8. Season with salt and pepper and top
with parmesan.
Saffron Rice
Serves: 4
1 cup basmati rice
2 cups chicken stock
1 tablespoon butter (optional)
1 tablespoon dried onion akes
½ teaspoon salt
1 pinch saffron, crumbled
Directions:
1. Rinse rice well and drain.
2. Add all ingredients to medium
saucepan and bring to
boil on Max/Sear.
3. Once boiling, reduce temperature to
Medium (275°F) and simmer for
15-20 minutes.
4. In a medium sauce pot, add
the rinsed rice and remaining
ingredients.
5. Bring to a boil on Max/sear and
reduce heat to simmer on
(275°F) heat.
6. Simmer for 15 to 20 minutes or
until stock is absorbed and
rice is tender.
7. Fluff with fork and serve.
Tip: You can substitute long grain rice
for basmati rice and minced onion
for onion akes.
Tip: Adjust the temperature as needed
to ensure stock comes to simmer.
Pasta, Grains & Rice
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