Recipe

Risotto “Carbonara”

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:

● 1 tablespoon olive oil
● 1/2 cup diced pancetta
● 1/3 cup finely chopped shallots, about 1 medium
● 1 1/4 cups vegetable broth
● 3/4 cup dry white wine, such as sauvignon blanc
● 1 cup arborio rice
● 1 cup frozen peas, thawed
● Zest and juice of 1 lemon
● 1/2 cup grated Parmesan cheese
● 1/3 cup heavy cream
● Salt and pepper to taste
● Fresh parsley for garnish (optional)

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Instructions:

1. Preheat oil:
Heat the olive oil in the inner pot using the Sauté-then-Simmer STS® function.
2. Sauté Pancetta and Shallots:
Add pancetta, shallots, and a pinch of salt, and pepper. Cook until shallots
soften and the pancetta is lightly browned, about 10 to 15 minutes. Stir
occasionally.
3. Combine Liquids, Rice, and Salt:
Pour in vegetable broth, white wine, Arborio rice, and another hefty pinch or
two of salt. Close the lid. Then press the “Risotto” button.
4. Final Steps:
When the cooker has finished, carefully open up the lid then stir in peas, zest
and juice of 1 lemon, Parmesan, and heavy cream. Taste and add more salt
and pepper if needed. Remove the risotto to a serving dish and garnish with
fresh parsley if desired.

Recipe

Servings: 4 to 6
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

● 1 lemon, halved
● 1 cup water
● 1 bundle (about 1 pound) asparagus, trimmed and cut into 1 1/2
inch pieces
● Salt and freshly ground pepper
● 4 tablespoons butter
● 1/4 cup chopped fresh dill

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Instructions:

1. Steam the Asparagus
Add the water and lemon halves to the bottom of your Aroma 8 cup
multi-cooker. Put the asparagus in the steamer basket and place inside the
multi-cooker. Press the steam function and set the time to 5 minutes.

2. Prepare Dill Butter:
While the asparagus steams, melt the butter in a small skillet over medium
heat. Simmer the butter until browned and it smells nutty. Remove the butter
from the stove then stir in the dill.

3. Serve:
Transfer the asparagus to a serving platter then pour the butter over the top.
Finish with salt and freshly ground black pepper.

Recipe

Servings: 8 to 10
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

Assembly Name: (Font 11)
● 1 1⁄2 cups flour
● 3⁄4 teaspoon baking soda
● 1 teaspoon kosher salt
● 1⁄2 teaspoon cinnamon
● 1⁄4 teaspoon nutmeg
● 3⁄4 cup sugar
● 3⁄4 cup flavorless oil (such as vegetable, avocado, rice bran)
● 2 eggs
● 1⁄2 teaspoon vanilla
● 1 teaspoon orange zest
● 2 cups diced rhubarb
● 8 ounces crème fraiche, for serving

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Instructions:

1. Make the Cake Batter:
Combine the flour, baking soda, salt, cinnamon, nutmeg, and sugar in a
medium bowl. Add the oil, eggs, vanilla and orange zest then stir until just
combined. Fold in the rhubarb. The batter will be quite thick.

2. Bake the Cake:
Spray the inner pot of the Aroma multi cooker with pan spray then add the
cake batter. Level the cake with a rubber spatula. Close the lid and press the
CAKE function.

3. Remove and Cool the Cake:
Once the cookie cycle is complete, carefully remove the inner pot. Let cool for
10 minutes before unmolding the cake to a wire rack to cool completely. Once
cool, move to a serving plate.
4. Slice and Serve:
Slice and serve the cake with a dollop of creme fraiche.