Triple Onion Risotto

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    611
based on 47 ratings

This dish is bright and fresh with plenty of sweetness from the onions, making a great weeknight meal for the spring, or serve in smaller portions as an easy starter for guests. Swap the wine, parmesan, and butter for plant-based varieties to make this vegan-friendly and serve with a big green salad and an extra lug of olive oil to finish. In this recipe, the stock is added all at once so you can step away and relax while cooking, however, to make this more authentic, you can add the liquid in small quantities throughout the cooking time, waiting until it has been absorbed by the rice before adding the next ladleful.

recipe updated Jan 23, 2025

Ingredients

  • Onion icon
    Onion
    150 g
  • Leek icon
    Leek
    85 g
  • Vegetable stock icon
    Vegetable stock
    1 kg
  • Parmesan cheese icon
    Parmesan cheese
    80 g
  • Green onion icon
    Green onion
    60 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Garlic purée icon
    Garlic purée
    1 teaspoon
  • Risotto rice icon
    Risotto rice
    400 g
  • White wine icon
    White wine
    100 ml
  • Unsalted butter icon
    Unsalted butter
    2 tablespoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl

Step preview

  1. Attach the Stir Tool
  2. Add olive oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
  5. Then add onion and leek to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until translucent - 3 min, 120°C, Stir 2
  7. Then add garlic purée to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted until combined - 1 min, 110°C, Stir 2
  9. Then add risotto rice to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted until combined then scrape bowl - 1 min, 110°C, Stir 1
  11. Then add white wine to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted until combined then scrape bowl - 1 min, 110°C, Stir 2
  13. Then add vegetable stock to the Cooking Chef XL Bowl
  14. Cook with splashguard fitted until reduced - 17 min, 100°C, Stir 2
  15. Then add parmesan cheese, unsalted butter and green onion to the Cooking Chef XL Bowl
  16. Season with salt & pepper to taste
  17. Cook with splashguard fitted until creamy - 2 min, 90°C, Stir 1
  18. Then top with fresh parsley
  19. Serve
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