How To Make Millet and Mushroom Risotto
A flavorful and hearty alternative to traditional risotto made with millet and savory mushrooms.
Serves:
Ingredients
- 1 cup of millet
- 4 cups of vegetable stock
- 1 tbsp of olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 8 oz of mushrooms, sliced
- 1/4 cup of white wine
- 1/2 cup of grated parmesan
- Salt and pepper to taste
Instructions
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In a pot, bring vegetable stock to a simmer and keep warm.
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In a separate pot, heat olive oil over medium heat and sauté onions and garlic for 3-4 minutes.
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Add sliced mushrooms and cook for an additional 5 minutes.
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Stir in millet and cook for 2 minutes, then pour in white wine and stir until evaporated.
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Add one cup of warm vegetable stock at a time, stirring often until each addition is mostly absorbed before adding more.
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Continue to cook and stir until millet is tender and creamy, about 25 minutes.
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Stir in grated parmesan and season with salt and pepper.
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Serve hot with extra parmesan on top.
Nutrition
- Calories : 296kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 7mg
- Sodium : 939mg
- Total Carbohydrates : 44g
- Dietary Fiber : 7g
- Sugar : 3g
- Protein : 12g
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