Beetroot Risotto

38 mins

3 servings

Cooked 100+ times recently

Veg

★ 4.2

Ingredients

8 cloves peeled garlic
1 piece de-seeded green chilli
1 piece cut onion
10 stems washed, trimmed parsley (for cooking)
2 tbsp pomace olive oil
200 g peeled, cut beetroot
120 g washed Sona Masoori rice
10 g cubed cheese (for cooking)
10 trimmed basil leaves
1 tsp dried basil
300 ml water
300 g TetraPak milk
1 tbsp oregano seasoning
1 tsp salt
0.25 tsp black pepper
10 g cubed cheese (for garnish)
1 stem chopped parsley (for garnish)

Instructions

Beetroot risotto is a vibrant and flavorful dish that combines the earthy sweetness of beetroots with creamiess of rice. The rice is cooked slowly in vegetable broth, allowing it to absorb the rich, deep red color and delicate beetroot essence. The result is a visually stunning and deliciously satisfying risotto that is sure to impress

Prepare Aromatics and Beetroot
Add 8 cloves peeled garlic, 1 piece de-seeded green chilli, 1 piece cut onion, 10 stems washed, trimmed parsley, 200 g peeled, cut beetroot, and 2 tbsp pomace olive oil to The Upliance jar. The built-in Calorie-Aware Scale will track ingredients precisely.
Sauté Aromatics and Beetroot
The Upliance will now automatically cut and mince the ingredients for 10-15 seconds. Then, select sauté mode at low heat for 7-8 minutes with automatic stirring to temper the aromatics and cook the beetroot until softened. No more standing over the stove!
Cook the Risotto
Add 120 g washed Sona Masoori rice, 300 g TetraPak milk, 300 ml water, 10 trimmed basil leaves, 1 tsp dried basil, 1 tbsp oregano seasoning, 1 tsp salt, 0.25 tsp black pepper, and 10 g cubed cheese to The Upliance jar. The device will cook the risotto at low heat for approximately 30 minutes with continuous automatic stirring, ensuring a creamy texture and perfect absorption.
Garnish and Serve
The beetroot risotto is now ready. Pour the risotto into a bowl, let it rest for 5 minutes, and then garnish with the remaining 10 g cubed cheese and 1 stem chopped parsley. Enjoy your perfectly cooked, hands-free risotto.

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

589

Calories

72g

Carbs

15g

Protein

26g

Fat

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Beetroot Risotto

Italian • One Pot Meal

Beetroot Risotto

38 mins

3 servings

Cooked 100+ times recently

Veg

★ 4.2

Ingredients

8 cloves peeled garlic
1 piece de-seeded green chilli
1 piece cut onion
10 stems washed, trimmed parsley (for cooking)
2 tbsp pomace olive oil
200 g peeled, cut beetroot
120 g washed Sona Masoori rice
10 g cubed cheese (for cooking)
10 trimmed basil leaves
1 tsp dried basil
300 ml water
300 g TetraPak milk
1 tbsp oregano seasoning
1 tsp salt
0.25 tsp black pepper
10 g cubed cheese (for garnish)
1 stem chopped parsley (for garnish)

Instructions

Prepare Aromatics and Beetroot
Add 8 cloves peeled garlic, 1 piece de-seeded green chilli, 1 piece cut onion, 10 stems washed, trimmed parsley, 200 g peeled, cut beetroot, and 2 tbsp pomace olive oil to The Upliance jar. The built-in Calorie-Aware Scale will track ingredients precisely.
Sauté Aromatics and Beetroot
The Upliance will now automatically cut and mince the ingredients for 10-15 seconds. Then, select sauté mode at low heat for 7-8 minutes with automatic stirring to temper the aromatics and cook the beetroot until softened. No more standing over the stove!
Cook the Risotto
Add 120 g washed Sona Masoori rice, 300 g TetraPak milk, 300 ml water, 10 trimmed basil leaves, 1 tsp dried basil, 1 tbsp oregano seasoning, 1 tsp salt, 0.25 tsp black pepper, and 10 g cubed cheese to The Upliance jar. The device will cook the risotto at low heat for approximately 30 minutes with continuous automatic stirring, ensuring a creamy texture and perfect absorption.
Garnish and Serve
The beetroot risotto is now ready. Pour the risotto into a bowl, let it rest for 5 minutes, and then garnish with the remaining 10 g cubed cheese and 1 stem chopped parsley. Enjoy your perfectly cooked, hands-free risotto.