Parmesan Risotto With Zucchini Noodles And Pistachi

Name: Parmesan Risotto With Zucchini Noodles And Pistachio Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups chicken stock; 3 tablespoons unsalted butter; 1 tablespoon minced garlic; 3 tablespoons shallots minced; 1 1/4 cups arborio rice; 1/2 teaspoon salt; 1/4 teaspoon black pepper fresh; 1/2 cup dry white wine; 3/4 cup shredded Parmesan cheese; 1/4 cup shelled pistachios unsalted roasted; 2 cups basil leaves washed and dried; 1/3 cup shredded Parmesan cheese; 2 garlic cloves small, roughly chopped; 1/2 teaspoon salt; 1/8 teaspoon black pepper fresh; 1/2 cup olive oil divided; 2 medium zucchini halved lengthwise

Servings: persons

3 1/2 cups chicken stock
3 tablespoons unsalted butter
1 tablespoon minced garlic
3 tablespoons shallots minced
1 1/4 cups arborio rice
1/2 teaspoon salt
1/4 teaspoon black pepper fresh
1/2 cup dry white wine
3/4 cup shredded Parmesan cheese
1/4 cup shelled pistachios unsalted roasted
2 cups basil leaves washed and dried
1/3 cup shredded Parmesan cheese
2 garlic cloves small, roughly chopped
1/2 teaspoon salt
1/8 teaspoon black pepper fresh
1/2 cup olive oil divided
2 medium zucchini halved lengthwise

1
Add the chicken stock to a medium saucepan set over medium heat. Bring it to a simmer then cover it with a lid and remove it from the heat.
2
Set the KitchenAid(R) Multi-Cooker to the Risotto setting and attach the KitchenAid(R) Stir Tower. Add the butter to the cooker. Once the butter melts, add the minced garlic and shallots then cover the cooker and turn on the Stir Tower to the LOW setting. Cook, while the Stir Tower stirs the ingredients, for 1 minute. Add the rice, salt and pepper, and cook covered with the Stir Tower on LOW for 2 minutes. Add the wine and cook covered with the Stir Tower on LOW for 2 minutes.
3
Select Risotto/Step 2 on the Multi-Cooker. Add 1/2 cup of the warm chicken stock and cook, covered with the Stir Tower on LOW, until the stock is absorbed. Continue adding 1 cup of the warm stock at a time and allowing it to cook and absorb while the Stir Tower stirs the risotto until you've added all of the stock and it's all absorbed.
4
Remove the Stir Tower, turn the Multi-Cooker to warm and stir in the Parmesan cheese. Keep the risotto covered while you prepare the zucchini noodles and pesto.
5
Add the pistachios, basil leaves, Parmesan, garlic, salt and pepper to the KitchenAid(R) TorrentTM Blender. Blend the ingredients for 10 to 15 seconds, then with the blender still running, slowly stream in the olive oil until it's fully incorporated and the mixture is well-blended, scraping down the sides as needed. Transfer the pesto to a bowl and season it with salt and pepper to taste.
6
Attach the KitchenAid(R) Spiralizer Attachment to the Stand Mixer. Then affix the zucchini to the fruit and vegetable skewer and install the blade. Turn the Stand Mixer to speed 4 to produce noodles.
7
Add 1 tablespoon olive oil to a large saute pan. Add the zucchini noodles and cook, tossing, for 2 minutes just until wilted. Transfer the zucchini noodles to a large bowl, add a portion of the pesto and toss to combine.
8
Serve the risotto topped with the zucchini noodles and a sprinkle of Parmesan cheese.

1125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 1/2 cups chicken stock, 3 tablespoons unsalted butter, 1 tablespoon minced garlic, 3 tablespoons shallots minced, and more.

Yes, Parmesan Risotto With Zucchini Noodles And Pistachio Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan Risotto With Zucchini Noodles And Pistachio Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions