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 Onion (cutTwo)
- 1 piece Green Chilli (remove)
- 10 stems Coriander Leaves (rootCut)
- 200 g Button Mushroom (wash)
- 300 g TetraPak Milk
- 300 g Water
- 120 g Sona Masoori Rice (wash)
- 1 piece Bay Leaf
- 1 tbsp Oregano Seasoning
- 1.125 tsp Chilli Flakes
- 0.25 tsp Black Pepper
- 0.5 tbsp Coriander Leaves
- 2 tbsp Pomace Olive Oil
- 1 cube Cheese Cube
- Salt (to taste)
Instructions
Add aromatics and mushrooms to jar
Add Garlic, Onion, Green Chilli, Coriander Leaves, and Button Mushroom to The Upliance 2.0 jar. Select sauté mode at 95°C for 180 seconds with automatic stirring.
The device will now sauté aromatics and cook mushrooms
The Upliance 2.0 will automatically sauté the aromatics and cook the mushrooms at 95°C for 300 seconds using the TAT heating mode and a speed of 14. The lid should be off.
Add remaining ingredients and cook risotto
Add TetraPak Milk, Water, Sona Masoori Rice, Bay Leaf, Oregano Seasoning, Chilli Flakes, and Black Pepper to The Upliance 2.0 jar. The Upliance 2.0 will cook the risotto at 95°C for 180 seconds with automatic stirring at speed 1, followed by 900 seconds at speed 14, and finally 600 seconds at speed 1. The lid should be on.
The dish is ready
The Upliance 2.0 will rest for 5 minutes. Pour the risotto into a bowl, garnish with Coriander Leaves and Cheese Cube, and serve.
Why this recipe works better with The Upliance 2.0
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
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