Weeknight Vegetable Risotto Recipe

Name: Weeknight Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

476

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1 1/2 tablespoons extra virgin olive oil, 1 1/2 tablespoons butter unsalted, 1/3 cup shallots chopped, 2 cloves garlic chopped, and more.

Yes, Weeknight Vegetable Risotto falls under the General 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!

Weeknight Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions