Vegetable Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 484
You can decorate it with some chopped chives to give it a fresh and green touch. You can also put some slices of parmesan over the finished dish.
recipe updated May 13, 2025
Ingredients
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- Onion
- 300 g
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- Pumpkin
- 200 g
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- Red bell pepper
- 50 g
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- Green bell pepper
- 50 g
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- Mushrooms
- 150 g
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- Asparagus
- 70 g
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- Parmesan cheese
- 30 g
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- Oil
- 2 tablespoons
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- Risotto rice
- 200 g
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- Cider
- 500 g
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- Passata
- 100 g
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- Vegetable stock
- 500 g
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- Honey
- 1 tablespoon
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- Dried thyme
- ½ teaspoon
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- Butter
- 60 g
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- Salt
- as needed
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- Black pepper
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until hot - 1 min, 120°C, Stir 1
- Then add onion and pumpkin to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 120°C, Stir 1
- Then add risotto rice to the Cooking Chef XL Bowl
- Cook with splashguard fitted until al dente - 2 min, 120°C, Stir 1
- Then add cider and Passata to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 2 min, 120°C, Stir 1
- Then add vegetable stock to the Cooking Chef XL Bowl
- Cook with splashguard fitted until reduced - 15 min, 104°C, Stir 1
- Then add red bell pepper, green bell pepper and mushrooms to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 104°C, Stir 1
- Then add honey, dried thyme and asparagus to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 3 min, 104°C, Stir 1
- Then add butter, parmesan cheese, salt and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 2 min, 104°C, Stir 1
- Serve