Weeknight Vegetable Risotto

Name: Weeknight Vegetable Risotto
Ingredients: 1 1/2 tablespoons extra virgin olive oil; 1 1/2 tablespoons butter unsalted; 1/3 cup shallots chopped; 2 cloves garlic chopped; 1 1/2 cups arborio rice; 4 1/2 cups vegetable stock divided; 1/2 cup peas frozen; 1/2 cup corn frozen; 1 1/2 tablespoons heavy cream; 1 1/2 tablespoons Parmesan cheese grated; 1 1/2 tablespoons goat cheese crumbled; 1 1/2 tablespoons parsley fresh, chopped; 1 1/2 teaspoons thyme fresh, chopped; 1/4 teaspoon salt; 1/8 teaspoon white pepper

15 ingredients

7 steps

Ingredients

1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons butter unsalted
1/3 cup shallots chopped
2 cloves garlic chopped
1 1/2 cups arborio rice
4 1/2 cups vegetable stock divided
1/2 cup peas frozen
1/2 cup corn frozen
1 1/2 tablespoons heavy cream
1 1/2 tablespoons Parmesan cheese grated
1 1/2 tablespoons goat cheese crumbled
1 1/2 tablespoons parsley fresh, chopped
1 1/2 teaspoons thyme fresh, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper

Directions

1

Attach Stir & Flip Wand to Stir Tower. Set KitchenAid(R) Multi-Cooker with Stir Tower to Risotto and preheat to Step 1 Saute.
2

Turn Stir Tower to Speed 1. Add butter, shallots and garlic and cook until garlic is lightly toasted but not brown, about 1 minute.
3

Add rice and continue cooking with Stir Tower on Speed 2 until rice is opaque, about 2 to 3 minutes.
4

Set Risotto mode to Step 2 Simmer.
5

Add 2 cups vegetable stock, cover and cook for about 10 minutes.
6

Add peas, corn and remaining stock. Cover and cook for 6-8 minutes or until rice is done.
7

Add remaining ingredients and continue stirring Stir Tower until blended. Serve immediately.