Mushroom Risotto
A great home made risotto made with shredded mushrooms and dairy, with coriander and garlic as flavour boosters
Ingredients
- 8 cloves Garlic (peeled)
- 1 piece Green Chilli (stem removed)
- 1 piece Onion (halved)
- 10 stems Coriander Leaves (roots removed)
- 200 g Button Mushroom (washed)
- 2 tbsp Pomace Olive Oil
- 300 g TetraPak Milk
- 300 g Water
- 120 g Sona Masoori Rice (washed)
- 1 piece Bay Leaf
- 20 g Salt
- 1.5 tsp Spices (Black Pepper, Chilli Flakes)
- 0.5 tbsp Cheese and Oregano (for garnish)
Instructions
Prepare the base ingredients
Add garlic, green chilli, halved onion, coriander stems, and washed mushrooms to The Upliance jar. Ensure the lid is secured.
The device will chop and sauté
The device will automatically chop the vegetables. Add olive oil to the jar. The Upliance will then sauté the mixture on low heat for 8 minutes with automatic stirring to brown the aromatics.
Add liquids and cook risotto
Add washed rice, milk, water, bay leaf, salt, and spices to the jar. The Upliance will cook the risotto on low heat for 28 minutes, using automatic stirring to ensure a creamy texture without burning.
The dish is ready
Pour the risotto into a bowl and let it sit for 5 minutes to thicken. Garnish with cheese and oregano seasoning before serving.
Why this recipe works better with The Upliance
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
Join thousands of home cooks
Over 50,000 meals cooked with Upliance every week. From kitchen rookies to seasoned chefs, everyone's leveling up their cooking game.