Weeknight Vegetable Risotto

Weeknight Vegetable Risotto


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


1Attach Stir & Flip Wand to Stir Tower. Set KitchenAid® Multi-Cooker with Stir Tower to Risotto and preheat to Step 1 Sauté.
2Turn Stir Tower to Speed 1. Add butter, shallots and garlic and cook until garlic is lightly toasted but not brown, about 1 minute.
3Add rice and continue cooking with Stir Tower on Speed 2 until rice is opaque, about 2 to 3 minutes.
4Set Risotto mode to Step 2 Simmer.
5Add 2 cups vegetable stock, cover and cook for about 10 minutes.
6Add peas, corn and remaining stock. Cover and cook for 6-8 minutes or until rice is done.
7Add remaining ingredients and continue stirring Stir Tower until blended. Serve immediately.
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