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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.
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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.
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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.
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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.
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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.
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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.
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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.
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8
Serve the risotto topped with the zucchini noodles and a sprinkle of Parmesan cheese.
