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Title: Saffron Risotto with Snow Peas

2 1/4 C water
1/4 t saffron threads
1 T olive oil
2 T minced carrot
2 T minced celery
2 T minced shallot
1/2 C arborio rice
3 T dry white wine
1/2 t salt
3/4 C snow peas, shredded

Heat the water until simmering. Stir in saffron threads and set aside.

Place the olive oil in the rice cooker. After 1 minute, add the minced carrot, celery, and shallot. Cover and cook for 2 minutes. Stir in rice, cover and cook 2 minutes. Stir in wine, cover and cook 3 minutes.

Stir in saffron-infused water and salt. Cover and cook until all the liquid is absorbed. During cooking, occasionally lift lid and stir, covering again.

Stir snow peas into the risotto and let stand for 5 minutes before serving.

From Cuisinart Rice Cooker booklet
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Title: Roasted Beet Risotto

4 - medium beets, washed
4 C vegetable stock
2 T olive oil
1/4 C onion, finely chopped
1 1/2 C arborio rice
2 - large cloves garlic, finely chopped
1/2 C dry white wine
1/2 t salt
1/4 t ground black pepper
2 T fresh flat-leaf parsley, chopped

Preheat the oven to 375° F.

wrap the beets in aluminum foil and place in a baking pan. roast 45-50 minutes, or until tender. Remove from oven and unwrap. Set aside to cool slightly. Peel off skins and cut into cubes. Set aside.

Bring the broth to a simmer in a large pot. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for 2-3 minutes. Add the rice and saute another 2 minutes.

Add the wine and cook, stirring constantly, until almost all the wine has been absorbed. Add 1/2 cup of the simmering broth and cook, stirring constantly, until almost all the liquid has been absorbed. Continue adding the simmering broth by 1/2 cup repeatedly for about 15 minutes.

Add the reserved beets, salt, and pepper, and another 1/2 cup of the broth, stirring constantly. Continue adding broth until the mixture is creamy, the rice is tender, and almost all the liquid has been absorbed.

Remove from the heat and stir in the parsley.

From Vegan Italiano
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Title: Baked Risotto with Spring Vegetables

2 T olive oil
1 - small onion, finely chopped
1 C arborio rice
3 - cloves garlic, finely chopped
1/2 C dry white wine
3 1/2 C vegetable stock
1/2 t salt
1/4 t lemon-pepper seasoning
1/2 lb. fresh asparagus, trimmed and steamed lightly
1 C frozen baby peas, cooked and drained
6 oz. baby carrots, halved lengthwise and steamed lightly
4 - scallions, thinly sliced
1/4 C fresh flat-leaf parsley, chopped

Preheat the oven to 425° F.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, about 2-3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until almost completely absorbed. Add the broth, salt, and lemon-pepper seasoning; bring to a boil over high heat.

Cover the skillet and transfer to the oven. Bake 45-50 minutes. Stir in the asparagus, peas, carrots, scallions, and parsley.

From Vegan Italiano
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