Sponsored By:

Aroma Co

Chef:

Lisa
Lisa

Show Up with the Sides

We’re taking the simplest route to holiday sides, using the appliance many of us already have on hand: the rice cooker. Creamy, decadent risotto and tart-sweet honey glazed Brussels sprouts pair up to take on the challenge. Tune in to learn how to get the most out of your rice and grain cooker!

Recipe

Saffron and Butternut Squash Risotto

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

For the Saffron Butternut Squash Risotto:
● 1 small onion, finely diced
● 2 cloves garlic, minced
● 1 small butternut squash, peeled, seeded, and cubed (about 3 cups)
● 1 1⁄2 cups Arborio rice
● 4 cups vegetable or chicken broth, warmed
● 1 tablespoon white miso paste
● 1/2 cup dry white wine (optional)
● 1 pinch saffron threads (about 1/8 tsp)
● 1/2 cup grated Parmesan cheese
● 2 tablespoons olive oil, divided
● 4 tablespoons unsalted butter
● Salt and pepper, to taste
● Fresh thyme, for garnish

Instructions:

1. Preheat oil:
Heat the olive oil in the inner pot using the Sauté-then-Simmer STS® function.

2. Sauté Onion:
Add onion and a nice big pinch of salt and pepper. Cook until onion softens
and is translucent, about 10 minutes. Stir occasionally. Add in minced garlic
and cook for another minute until fragrant. Add the white wine and miso paste
and stir to combine.

3. Combine Liquids, Rice, and Salt:
Pour in vegetable broth, Arborio riceand squash. Add another hefty pinch or
two of salt, and the pinch of saffron. Close the lid. The cooker will automatically
simmer the contents.

4. Final Steps:
Allow the contents to cook for 30-35 minutes, until all of the liquid is absorbed,
then carefully open up the lid then stir in the parmesan and butter. Taste and
add more salt and pepper if needed. Remove the risotto to a serving dish and
garnish with more parmesan and fresh thyme if desired.

Recipe

Brussels Sprouts with Honeyed
Pistachio and Pomegranate

Servings: 4
Prep Time: 10 minutes
Cook Time: 15-20 minutes

Ingredients:

For the Brussels Sprouts:
● 1 lb Brussels sprouts, trimmed and halved
● 1⁄4 cup water
For the Pistachio relish:
● 1⁄3 cup shallot, finely diced
● 1⁄4 teaspoon salt
● 2 tablespoons champagne vinegar
● 2 teaspoons honey
● 1 teaspoon ground black pepper
● 2 tablespoons olive oil
● 1⁄3 cup pistachios, roughly chopped
For serving:
● 1⁄4 cup pomegranate arils

Instructions:

1. Steam the Brussels Sprouts:
Add the water to the rice cooker, place the lid on, and press “cook.” Once the
water is steaming, add the trimmed and halved brussels sprouts and replace
the lid. Allow the brussels sprouts to cook for about 6 minutes, stirring once
halfway, until bright green and tender. Use a slotted spoon to transfer the
sprouts to a bowl, leaving any remaining liquid in the pot.

2. Make the Pistachio Relish:
In a small bowl combine the champagne vinegar, minced shallot, and salt.
Allow to sit for five minutes so the shallot lightly pickles. Add the honey, pepper,
and oil and stir to combine. Finally add the chopped pistachios and fold them
into the mixture.

3. Combine and Plate:
Pour the relish over the steamed brussels sprouts and toss to coat them.
Transfer to a serving plate and top with the pomegranate arils.