Country Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 475
A great rustic risotto made special by the asparagus and zucchini flowers. The best place to find zucchini flowers are local farmers' markets.
recipe updated 10 Jun. 2025
Ingredients
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- Spring onion
- 1
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- Celery heart
- 175 g
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- Asparagus
- 10
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- Butter
- 30 g
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- Zucchini flowers
- as needed
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- Olive oil
- 2 tablespoons
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- Risotto rice
- 300 g
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- Dry white wine
- 2 tablespoons
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- Carrot
- 100 g
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- Vegetable stock
- 600 g
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- Parmigiano reggiano
- 50 g
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- All purpose seasoning
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 104°C, Speed OFF
- Then add risotto rice, spring onion and dry white wine to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 3 min, 104°C, Stir 2
- Then add celery heart and carrot to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 3 min, 104°C, Stir 2
- Then add vegetable stock and asparagus to the Cooking Chef XL Bowl
- Cook with splashguard fitted until reduced - 15 min, 104°C, Stir 2
- Then add Parmigiano Reggiano, butter, zucchini flowers and all purpose seasoning to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 4 min, 104°C, Stir 2
- Serve