Manual Cuisinart CPC 600A (page 11 of 19) (English)

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audible beep sounds use Quick Pressure

Release to release pressure. When float valve

drops, remove lid carefully, tilting away from

you to allow steam to disperse. Test beets

with a tip of a paring knife. If knife does not

pierce beet easily, select Simmer and cook

until beets are done. Once beets are done

remove and reserve until cool.

When beets are cool enough to handle, peel

and cut into ½-inch dice and place in large

mixing bowl with sliced onions.

Place walnuts in work bowl of food processor

fitted with metal chopping blade, pulse to

chop about 5 times; remove and reserve.

Place parsley in work bowl, pulse to chop,

about 15 times; remove and reserve. With

machine running, drop garlic and shallot

down small feed tube and process to chop

finely, about 5 seconds. Scrape work bowl.

Add vinegar, mustard, honey, salt, and

pepper. With machine running add oil slowly

through small feed tube and process until

emulsified, about 15 seconds; remove and

reserve.

Toss vinaigrette with reserved beets and

onions. Arrange in a decorative bowl and

sprinkle with remaining parsley, crumbled

feta, and chopped toasted walnuts. Serve

as is or on a bed of baby greens and

spinach that has been tossed with remaining

vinaigrette.

Nutritional information per serving

(based on 12 servings):

Calories 154 (57% from fat) • carb. 13g • pro. 4g

• fat 10g • sat. fat 2g • chol. 6mg • sod. 455mg

• calc. 61mg • fiber 2g

Risotto Primavera

Makes about 8 cups (4 entrée servings,

8 first-course servings)

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

½ cup finely chopped shallots

or onions

½ cup finely diced (

⁄

-inch) carrots

¼ cup finely diced (

⁄

-inch) celery

1 clove garlic, peeled and finely

chopped

2 teaspoons basil

2 cups Arborio rice

½ cup dry white wine or vermouth

1 teaspoon kosher salt

5 cups low-sodium chicken or

vegetable broth/stock, divided

½ pound asparagus, cut into 1-inch

lengths

1 cup peas (fresh or frozen

thawed)

1 cup shredded snow peas

1 cup diced zucchini (remove and

discard seeds before dicing)

1 cup shredded Fontina cheese

¼ cup freshly grated Parmesan or

Asiago cheese

½ cup chopped fresh parsley

Place the oil and butter in the cooking pot

of the Cuisinart

™

Electric Pressure Cooker.

Select Sauté and let oil and butter heat for

2 to 3 minutes. Add the chopped shallots,

carrots, celery, garlic, and basil. Cook,

stirring occasionally, until shallots are

translucent and vegetables become aromatic,

about 2 to 3 minutes. Stir in Arborio rice and

cook, stirring frequently, until rice becomes

opaque, about 3 to 4 minutes. Add wine and

salt; stir and cook for 2 to 3 minutes until the

rice has absorbed the wine. Add 4½ cups of

the broth/stock and stir. Cover and lock lid in

place. Select High Pressure and set timer for

6 minutes. When audible beep sounds use

Quick Pressure Release to release pressure.

Turn off. When float valve drops, remove lid

carefully, tilting away from you to allow steam

to disperse.

Select Simmer. Add remaining ½ cup of

broth/stock to rice and stir. Cook, uncovered,

stirring occasionally for 1 to 2 minutes.

Stir in asparagus, peas, snow peas, and

zucchini. Cook, stirring, until vegetables are

bright green and crisp tender to taste. Stir in

cheeses and cook 1 minute.

Serve in warmed soup plates and sprinkle

with fresh parsley. If desired pass more

grated Parmesan or Asiago.

Nutritional information per serving

(based on 4 servings):

Calories 281 (37% from fat) • carb. 26g • pro. 12g

• fat 12g • sat. fat 6g • chol. 31mg • sod. 843mg

• calc. 193mg • fiber 2g

Risotto with Shrimp,

Sugar Snap Peas

& Tarragon

Makes about 8 cups (4 entrée servings,

8 first course servings)

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

½ cup finely chopped shallot

or onion

½ cup finely diced (

⁄

-inch) carrot

1 clove garlic, peeled and finely

chopped

2 teaspoons tarragon

2 cups Arborio rice

½ cup dry white wine or vermouth

1 teaspoon kosher salt

5 cups low-sodium chicken or

vegetable broth/stock, divided

1½ pounds medium (31-40 count)

shrimp, peeled and deveined

¾ pound sugar snap peas, tipped

and topped, strings removed

shaved manchego cheese or

lemon wedges/slices

fresh tarragon sprig for garnish,

optional

Place the oil and butter in the cooking pot

of the Cuisinart

™

Electric Pressure Cooker.

Set on Sauté and let oil and butter heat for

2 to 3 minutes. When hot, add the chopped

shallots, carrots, garlic, and tarragon.

Cook, stirring occasionally, until shallots are

translucent and vegetables become aromatic,

about 2 to 3 minutes. Stir in Arborio rice and

cook, stirring frequently, until rice becomes

opaque, about 3 to 4 minutes. Add wine and

salt; stir and cook for 2 to 3 minutes until

the rice has absorbed the wine. Add 4½

cups of the broth/stock and stir. Cover and

set on High Pressure for 6 minutes. When

done cooking use Quick Pressure Release to

release pressure. Remove lid carefully, tilting

away from you to allow steam to disperse.

Set on Simmer. Add remaining ½ cup of

broth/stock to rice and stir. Cook, uncovered,

stirring occasionally for 3 to 4 minutes. Stir

in shrimp. Cook, stirring, until shrimp begin

to curl and turn pink, about 1½ to 2 minutes.

Stir in sugar snap peas and cook for 1

minute longer, until peas are bright green and

crisp tender.

Serve in warmed soup plates with either

shaved manchego cheese or lemon slices.

If desired, garnish each plate with a sprig of

fresh tarragon.

Nutritional information per serving

(based on 4 servings):

Calories 288 (18% from fat) • carb. 25g • pro. 29g • fat

5g • sat. fat 2g • chol. 226mg • sod. 883mg

• calc. 69mg • fiber 1g

Pesto Chicken with

Potatoes & Carrots

Dinner all in one pot – add a green salad and

a warmed loaf of crusty bread to make this

meal complete.

Makes 4 servings

3 pounds chicken thighs, bone in,

skin removed, trimmed of all

visible fat

½ tablespoon extra virgin olive oil

¹⁄

cup prepared pesto

½ cup chicken stock

1 large (6-8 ounce) onion, peeled,

cut vertically into ½-inch slices

8 2-inch new red potatoes (about

1½ pounds), scrubbed –

with a strip peeled off on the

circumference

1 pound baby-cut carrots

Toss chicken thighs with olive oil to coat.

Select Browning and let cooking pot of the

Cuisinart

™

Electric Pressure Cooker heat for

2-3 mintues. Add 4 thighs to the pot. Brown

for about 3 minutes on each side. Remove

to a bowl and repeat with remaining chicken.

Turn off. Add pesto to chicken and toss to

coat.

Add chicken stock and onions to the cooking

pot. Insert the trivet/rack in the pot. Arrange

the pesto-coated chicken on the rack. Top

with new potatoes and carrots. Cover and

lock lid in place. Select High Pressure and

set timer for 11 minutes. When audible

beep sounds, use Quick Pressure Release

to release pressure. When float valve drops,

remove lid carefully, tilting away from you to

allow steam to disperse.

Leave on Keep Warm until ready to serve.

Use a slotted spoon to transfer to warmed

serving dish. Strain liquid in a fat strainer to

remove fat, or use a fat mop. Serve hot.

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Cuisinart CPC 600A Manual

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