Asparagus Risotto Without Stirring?! Yes, Please | KitchenAid Multi-Cooker with Stir Tower

Skip the stirring and still get creamy, dreamy Asparagus Risotto? Yes, please! 🙌 In today’s video, we’re making Asparagus Risotto using the KitchenAid Multi-Cooker with the magical Stir Tower attachment—and spoiler alert: it does all the hard work for you!

🛍️ Where to Buy:
The Silver Spoon Cookbook: https://amzn.to/4obyjDw
Silicone Spatula: https://amzn.to/3H9zdjj
Skillet: https://amzn.to/3GVMGeH
Arborio Rice: https://amzn.to/3H7mlKz
Made In Cookware 4 Quart Saucepan: https://amzn.to/46vnRRd
Glass Bowl Set: https://amzn.to/456k7TJ
Butane Cooktop Burner: https://amzn.to/4kZAhnK
Cookbook Stand: https://amzn.to/4l3T8yd

No more standing over a hot stove. No more constant stirring. Just perfectly cooked, hands-off risotto with fresh asparagus and rich flavor using the KitchenAid Multi-Cooker with Stir Tower! Whether you’re a gadget lover or just hate stirring (we get it), this one’s for you!

DISCLAIMER: This video is a review, and all opinions expressed are solely my own.

👩‍🍳 Why Watch?
– You want a no-fuss, no-stir method for making creamy asparagus risotto.
– You’re curious if the KitchenAid Stir Tower actually works for risotto.
– You hate standing over the stove constantly stirring risotto.

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– COMMENT below with your thoughts on the Asparagus Risotto Recipe or any questions you have. We love hearing from you!

🔗 Related Videos:
– The Best Lemon Tart Recipe: https://youtu.be/7z_9ERsqkSI
– Polenta with Meat Sauce: https://youtu.be/bs0VybeyhAk

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🔍 What’s Inside:
00:00 Introduction
00:34 KitchenAid Mult-Cooker with Stir Tower
01:34 The Silver Spoon Cookbook
02:36 Asparagus Risotto
06:27 Ladle the Stock
07:53 Serve and Enjoy!

Thank you for watching. Happy baking, and see you in the next video!

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Welcome cooks. Today we’re continuing with the cookbook club. We are in the silver spoon. I’m running a little late, but I’ll explain the spoon. Um, we’re still in the silver spoon. Today we’re making asparagus risoto. And we’re going to make it in the KitchenAid multi cooker with stir tower cuz Amy is too tired to be sitting up here stirring risoto for a half hour. Right. So, we’re going to do that. We’re going to use this. It’s going to stir it for us. Welcome to the Amy Learn Cook Kitchen. So, I’m slightly late on the cookbook club. We’re one week behind cuz last week we had a lot going on. I have some projects I’m working on at work and I’m searching for another car, so I didn’t have time. So, I’m going to make this up. Uh we have the new month coming in and we will be I will be announcing the next cookbook. But I am gonna make it up because I want to do pasta in here. I want to make some pasta. So, this is recipe number three. Right. We’re doing We are on page 336. We’re doing asparagus risoto. And this is a kind of funky cooker. This came out years ago from KitchenAid. I haven’t really used it that much. I figure that since we have to stir and stir the risoto, we’re going to try it out because it has this thing right here. This is a stir tower. It’s automatic. I’m automatically going to stir the risoto for us. Right. So, let me get the ingredients and I’ll be right back. Okay. So, if you read the recipe in the book, you’re going to say Amy’s off her rocker cuz I’m doing it slightly differently. And that’s just because of my own personal taste and I don’t like my asparagus boiled out to smitherines, right? They may eat it softer than I do. Um, so their instructions are to boil the asparagus in water for 10 to 12 minutes, take it out, and then sauté it. To me, I could see blanching it slightly to get the green and then sautéing it. But boiling it for like 10 to 12 minutes and then sautéing it is going to make it too soft for me. I prefer my um asparagus to be crisp tender. So that’s how I’m doing it. If you want to do it the traditional way that they do it in here, knock yourself out. Right. So I’m going to put What’s interesting is this recipe Oh, it does call for a little bit of olive oil, but this stage it doesn’t. It calls for butter. I’m going to put a little bit of olive oil in there just to keep that uh from browning the butter too much. And I’m going to go ahead and put our asparagus in here. So, I have like a pound 2 oz of asparagus washed, trimmed. So, you can leave it whole pieces and stack the asparagus on top of your risoto as whole pieces. You can cut it as really small and put it mix it all in. I’m doing a little bit of a combination. I clip the ends off and then I just cut it in half. So, this is the size that I’m looking at. So, I’m going to sauté this till they’re crisp tender and then we’ll be taking these out of the pan. So, this is about as far as I want to take them. It doesn’t say salt and pepper them then, but I kind of want to. [Music] Um, perfect. So, I’m going to go ahead and take these out. Okay. So, this is the KitchenAid multi cooker with stir tower. They don’t make this thing anymore. So, if you find one out in the wild, yay. Right. I don’t know why they stopped making it, but what’s interesting is it’s like your regular multi cooker. You can sauté and slow cook and all that fun stuff, but it has this thing. This is the stir tower. It came separately. Sometimes you can get them a set, but a lot of times you uh have to get this separately. Eric got this for me. So, um and it has these little things here. And this is going to stir our risotto. So, one of the things with risotto is you have to, um ladle in the hot broth. Stir, stir, stir until it’s completely absorbed. Ladle in another ladle. Stir, stir, stir. The process can be like 20 minutes. If you’ve ever watched Chef Gordon Ramsay, he gets after people that don’t stir their risoto. Yeah. God forbid boooo do that. So, in here I have some melted butter. I’m going to add a little bit of olive oil for giggles. We’re going to add some onion in here, diced. And I’m not going to stir it. I’m going to go ahead and put this baby on like one. You can let her rip, right? I’m going to start this down. on low [Music] and we’re going to saute these onions. Okay, so that’s good. Um, I’m going to go ahead and put the rice in. Now, this is our boreo rice and you don’t want to rinse it because if you rinse it, you’re going to rinse off all that starch and the starch is good for risoto. So, we’re going to go ahead and turn this back on. And we need to sauté this just slightly and get it coated in the fat. Okay. So, I have some hot stock here. And we’re going to start adding this in. And we will be stirring it until the rice absorbs all that. Okay. We’re going to go ahead and put a little bit more here. [Music] You just keep ladling in stock until that rice is tender. [Music] So, I’m going to go ahead and put a couple tablespoons of butter in here. It looks really good. It’s kind of al dente. It is really creamy. Um, I’m not an expert on risoto, but it tastes nice. Some people may say, “Oh, did she overdo it? [Music] [Music] So, I’m going to let this stir in and let me go get some bowls. Okay. So, I put a little salt in there just to So, I know what everybody’s going to say. They’re going to say I cooked it a little too long. And I agree. It’s slightly on the mushy side. Um, that’s just for me to learn, right? Um, I think it’s delicious. The camera blows out a little bit of the rice texture, but in real life, it’s there a little bit. Um, so we have that. We’re going to give Eric some asparagus. So, you can put the asparagus and stir it in, or you could just top it. Eric’s not a big asparagus fan. I mean, if you want asparagus soup, just let it turn all green, right? You can put some parmesan in here. I can’t have that. And I asked Eric if he wanted it, and he said he doesn’t need it. So, we got risoto. Asparagus risoto. [Music] Yum. How’s it taste? The risotto are creamy and I don’t know how you exactly say al dente, but I can still taste it. It doesn’t look like that I think on the camera, but it is there is an al dente to it. Mhm. I don’t think I totally ruined it. Time for the taste test. The official taste test. It’s nice and creamy. Risoto experts may say slightly blown out, but hey. [Music] Mhm. Asparagus turned out pretty good. Asparagus is great. Crisp, tender. I think if you boiled it first and then sauté, it would just be overcooked. Um, this tastes amazing. There’s no dairy in this. It’s [Music] Well, there is a butter. Yeah, if you put non-dairy butter. Well, it’s not like you put butter. It’s not like you put cream or milk in anything. This is absolutely delicious. Um, wow. this grilled chicken with it. Yeah, I will get better at making misotto. I’m not done making risotto, but this is like my very first time ever making it and the silver spoon taught me how to do it. And the KitchenAid made it easy. Yeah, the KitchenAid made it easy. This dish is a winner yet again. Um, we will be moving on to recipe four. out of this book. We are a week behind, but don’t fret. I’m giving it the full four. We’re going to do that. Next is pasta. This right here gives the Amy learns to cook thumbs way up. Thanks for joining me. I’m going to start this down. Oh, hey.