Mushroom Risotto

37 mins

3 servings

Cooked 400+ times recently

Veg

★ 4.3

Ingredients

8 cloves Garlic (peeled)
1 piece Green Chilli (stem removed)
1 piece Onion (cut)
10 stems Coriander Leaves (roots cut)
200 g Button Mushroom (washed)
300 g TetraPak Milk
300 g Water
120 g Sona Masoori Rice (washed)
1 piece Bay Leaf
20 g Cheese Cube
2 tbsp Pomace Olive Oil
1.5 tbsp Oregano Seasoning
1.125 tsp Salt
0.25 tsp Black Pepper
0.5 tsp Chilli Flakes

Instructions

A great home made risotto made with shredded mushrooms and dairy, with coriander and garlic as flavour boosters

Add Aromatics and Oil
Add 8 cloves of peeled Garlic, 1 piece of stem-removed Green Chilli, 1 piece of cut Onion, 10 stems of root-cut Coriander Leaves, and 2 tbsp Pomace Olive Oil to The Upliance jar. Close the lid.
Sauté Aromatics and Mushrooms
The Upliance jar will now cut the aromatics at low speed for 10 seconds. Then, it will sauté them at low heat for 3 minutes. Next, add 200 g of washed Button Mushroom to the jar. The Upliance will cut the mushrooms at low speed for 8 seconds and then sauté them at low heat for 5 minutes with automatic stirring.
Add Liquids, Rice, Spices, and Cook
Add 300 g TetraPak Milk, 300 g Water, 120 g washed Sona Masoori Rice, 1 piece Bay Leaf, 20 g Cheese Cube, 1 tbsp Oregano Seasoning, 1.125 tsp Salt, and 0.25 tsp Black Pepper to The Upliance jar. The Upliance will now cook the risotto at low heat with automatic stirring for approximately 28 minutes. Ensure the lid is on.
The Dish is Ready
Once cooked, the risotto is ready to be served from The Upliance jar. Pour out the risotto, let it sit for 5 minutes, then garnish with the remaining 0.5 tbsp Oregano Seasoning and 0.5 tsp Chilli Flakes before serving.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

547

Calories

65g

Carbs

15g

Protein

24g

Fat

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Mushroom Risotto

Italian • One Pot Meal

Mushroom Risotto

37 mins

3 servings

Cooked 400+ times recently

Veg

★ 4.3

Ingredients

8 cloves Garlic (peeled)
1 piece Green Chilli (stem removed)
1 piece Onion (cut)
10 stems Coriander Leaves (roots cut)
200 g Button Mushroom (washed)
300 g TetraPak Milk
300 g Water
120 g Sona Masoori Rice (washed)
1 piece Bay Leaf
20 g Cheese Cube
2 tbsp Pomace Olive Oil
1.5 tbsp Oregano Seasoning
1.125 tsp Salt
0.25 tsp Black Pepper
0.5 tsp Chilli Flakes

Instructions

A great home made risotto made with shredded mushrooms and dairy, with coriander and garlic as flavour boosters

Add Aromatics and Oil
Add 8 cloves of peeled Garlic, 1 piece of stem-removed Green Chilli, 1 piece of cut Onion, 10 stems of root-cut Coriander Leaves, and 2 tbsp Pomace Olive Oil to The Upliance jar. Close the lid.
Sauté Aromatics and Mushrooms
The Upliance jar will now cut the aromatics at low speed for 10 seconds. Then, it will sauté them at low heat for 3 minutes. Next, add 200 g of washed Button Mushroom to the jar. The Upliance will cut the mushrooms at low speed for 8 seconds and then sauté them at low heat for 5 minutes with automatic stirring.
Add Liquids, Rice, Spices, and Cook
Add 300 g TetraPak Milk, 300 g Water, 120 g washed Sona Masoori Rice, 1 piece Bay Leaf, 20 g Cheese Cube, 1 tbsp Oregano Seasoning, 1.125 tsp Salt, and 0.25 tsp Black Pepper to The Upliance jar. The Upliance will now cook the risotto at low heat with automatic stirring for approximately 28 minutes. Ensure the lid is on.
The Dish is Ready
Once cooked, the risotto is ready to be served from The Upliance jar. Pour out the risotto, let it sit for 5 minutes, then garnish with the remaining 0.5 tbsp Oregano Seasoning and 0.5 tsp Chilli Flakes before serving.