Beetroot Risotto | Barbiecore Cuisine | How to make Luscious Beetroot Millet Risotto

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00:00 Today's recipe is dedicated to the Barbie core cuisine.

00:04 Well quite a new age cuisine that we kind of also hearing of late.

00:08 And this is dedicated to the film Barbie or to the doll Barbie.

00:13 The name of the recipe, Beetroot Risotto with a lot of difference.

00:17 Let's begin.

00:18 Well for the ones in the know of it and also for the ones who are uninitiated.

00:22 Risotto is a classic dish straight from the heart of Italy.

00:27 Risotto uses rice primarily as a core ingredient.

00:30 And to add to it there is also a variety called Arborio.

00:34 But remember what I started the recipe with?

00:37 I said I am going to make a Beetroot Risotto with a lot of difference.

00:41 And the difference is I am not using rice.

00:43 I am using a millet.

00:46 And this millet is Sorghum or Jowar.

00:48 Well a very simple recipe.

00:50 What we need to do is take Sorghum of course or take Jowar.

00:54 Wash it nicely and soak it overnight or for a minimum of 8 hours.

00:59 Once that's done it blooms up.

01:01 Doesn't really visually change as much but looks something like this.

01:05 Once this is done, we need to keep this in a pressure cooker.

01:12 And boil this absolutely till it's nice and tender.

01:15 Now this Risotto, like I said uses Sorghum.

01:19 Now Sorghum otherwise is considered to be extremely dry.

01:23 Extremely tough when it comes to cooking.

01:26 What we need to do is the soaked Sorghum goes in a pressure cooker with fresh water.

01:31 We add in a touch of salt and we cook this under 8 to 9 whistles.

01:35 Now in case by any chance once the pressure kind of subsides, we check it once.

01:39 If it's not cooked, we re-cook it.

01:42 We keep it on low flame, get some 3-4 more whistles.

01:46 But just ensure it's nice and soft.

01:49 The whole idea is to ensure that the starch from the Sorghum or from the Jowar...

01:53 ...has to kind of leach out and that's where it gets that natural stickiness.

01:57 If we kind of omit this or avoid this, one we could get some digestive issues...

02:02 ...because of the tough nature of the millet.

02:05 And also we get a bite almost like Sago or Sabudana which is kind of untoward.

02:11 It doesn't get as sticky.

02:12 But the whole idea is that it should get stickier like so.

02:16 If you see it's kind of clogging up naturally.

02:19 See, it's just kind of naturally clogging up.

02:21 And that's the kind of doneness that I'm looking at.

02:24 And this if you see has that little bit of a gloss, little bit of a shine.

02:28 Also a little bit of stickiness which is very much required for a recipe like this.

02:33 Now this creaminess while cooking the Risotto of course will get enhanced by...

02:37 ...another hero ingredient that I'm using in this recipe.

02:40 You can also make this recipe vegan.

02:42 Now I'm starting this recipe with Desi Ghee.

02:44 And I'm also going to add in some Cheese right towards the end.

02:47 However, you can begin this recipe with Oil, it could be Olive Oil.

02:51 And we then gradually move on to avoiding even the Cheese.

02:55 I have another ingredient here which let me introduce right now is Cashew Powder...

02:59 ...which is going to bring in that creaminess in the recipe.

03:02 So for all you vegan lovers across the globe, this recipe is definitely for you.

03:07 Vegan, lots of Millets, lots of Beetroots, lots of yumminess.

03:14 Let's begin.

03:14 Cutting a Red Onion.

03:20 The next step is to take some cloves of Garlic and bash these up.

03:30 Let's begin with Desi Ghee.

03:35 Let's add in chopped Onions.

03:37 And immediately let's follow this up with crushed Garlic.

03:42 Let's cook this or rather let's just saute this.

03:44 Well this recipe is also one of those slow cooked recipes for a simple reason.

03:49 Well it's not quintessentially traditionally slow cooking.

03:53 But the whole idea is to ensure that this cooks on an absolute low flame...

03:57 ...because we need to draw in all the starch from the Sorghum.

04:02 It has to become sticky naturally and then of course we're going to add to it...

04:05 ...that's much later.

04:06 But the whole idea is to naturally draw out all the starch.

04:10 Let's add in the cooked Sorghum.

04:12 Well like I said earlier it's important to ensure that this is cooked well.

04:16 Because you do not want it to be bouncy while eating.

04:19 Let's add in pureed Beetroot, preferably boiled.

04:24 And also I'm going to add in water that's from the residual paste in the blender.

04:30 Let's mix this well and ensure that the Sorghum now further cooks in this pink paste.

04:37 I'm going to add in 2 ingredients, beginning with of course a little bit of Cheese.

04:41 And like I said earlier you can avoid this completely if you wish to make it vegan.

04:45 Along with avoiding the Ghee.

04:47 And another ingredient which is very important in this recipe.

04:51 And that is Cashew Nut Powder.

04:53 A touch of Oregano, Green Peas.

04:56 Salt.

04:58 Let's mix this well and allow this to further cook on low flame...

05:03 ...for at least 10 to 12 minutes and of course by all means you can keep adding in water.

05:08 To ensure this becomes creamy, nice and smooth.

05:11 Finally add in some bits of Cheese.

05:23 And along with this some pieces of Beetroot.

05:27 Beetroot Risotto is done and ready.

05:30 (upbeat music)

Beetroot Risotto | Barbiecore Cuisine | How to make Luscious Beetroot Millet Risotto | Varun Inamdar

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