Weeknight Vegetable Risotto

• 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.

extra virgin olive oil, butter, shallots, garlic, arborio rice, vegetable stock, peas frozen, corn frozen, heavy cream, parmesan cheese, goat cheese, parsley, thyme, salt, white pepper

Taken from www.yummly.com/recipe/Weeknight-Vegetable-Risotto-2146025 (may not work)