Ingredients
1/8 teaspoon white pepper
1/4 teaspoon salt
1 1/2 teaspoons thyme, fresh, chopped
1 1/2 tablespoons parsley, fresh, chopped
1 1/2 tablespoons goat cheese, crumbled
1 1/2 tablespoons parmesan cheese, grated
1 1/2 tablespoons heavy cream
1/2 cup corn, frozen
1/2 cup peas, frozen
4 1/2 cups vegetable stock, divided
1 1/2 cups arborio rice
2 cloves garlic, chopped
1/3 cup shallots, chopped
1 1/2 tablespoons butter, unsalted
1 1/2 tablespoons extra virgin olive oil
Step by step
Attach Stir & Flip Wand to Stir Tower. Set KitchenAid® Multi-Cooker with Stir Tower to Risotto and preheat to Step 1 Sauté.
Turn Stir Tower to Speed 1. Add butter, shallots and garlic and cook until garlic is lightly toasted but not brown, about 1 minute.
Add rice and continue cooking with Stir Tower on Speed 2 until rice is opaque, about 2 to 3 minutes.
Set Risotto mode to Step 2 Simmer.
Add 2 cups vegetable stock, cover and cook for about 10 minutes.
Add peas, corn and remaining stock. Cover and cook for 6-8 minutes or until rice is done.
Add remaining ingredients and continue stirring Stir Tower until blended. Serve immediately.