Welcome back to our kitchen! Today, we’re putting a healthy spin on a beloved classic—risotto. Instead of using traditional Arborio rice, we’ll be using millet, a nutrient-rich and gluten-free grain. This Millet and Mushroom Risotto is creamy, flavorful, and packed with wholesome ingredients. Let’s get cooking!

Why Millet?

Millet is an ancient grain known for its versatility and nutritional benefits. It’s high in fiber, magnesium, and phosphorus, making it an excellent choice for a balanced diet. When cooked, millet has a mild, slightly nutty flavor and a texture that works beautifully in risotto.

Ingredients

For this Millet and Mushroom Risotto, you’ll need the following ingredients:

For the Risotto:

• 1 cup millet
• 4 cups vegetable broth (keep it warm)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini, shiitake, or button)
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese (or a vegan alternative)
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 2 tablespoons butter (or vegan butter)
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Optional Add-ins:

• 1 cup spinach or kale, chopped
• 1/4 cup toasted pine nuts or slivered almonds
• A drizzle of truffle oil for extra flavor

Instructions

Step 1: Prepare the Millet

1. Rinse the Millet: Place the millet in a fine mesh sieve and rinse under cold water until the water runs clear. This helps remove any dust and reduces bitterness.

Step 2: Sauté the Vegetables

2. Sauté the Onion and Garlic: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.

Step 3: Cook the Millet

4. Toast the Millet: Add the rinsed millet to the pot and stir to coat with the oil and vegetables. Toast the millet for about 2-3 minutes, stirring frequently, until it smells nutty.
5. Deglaze with Wine (Optional): If using, pour in the white wine and stir until it is mostly absorbed by the millet.

Step 4: Make the Risotto

6. Add Broth Gradually: Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process will take about 25-30 minutes. The millet should become creamy and tender.
7. Season and Add Cheese: Once the millet is cooked to your desired consistency, stir in the grated Parmesan cheese (or vegan alternative), nutritional yeast (if using), and butter. Season with salt and pepper to taste.

Step 5: Final Touches

8. Optional Add-ins: If using, stir in the chopped spinach or kale until wilted. Add toasted pine nuts or slivered almonds for extra texture and flavor.
9. Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.

Step 6: Serve the Risotto

10. Garnish and Serve: Spoon the Millet and Mushroom Risotto into bowls and garnish with fresh parsley or thyme. For an extra touch of luxury, drizzle with a bit of truffle oil.
11. Enjoy!: Serve this creamy risotto as a main course or alongside a fresh salad for a complete meal.

Tips and Variations

• Creamier Texture: If you prefer a creamier risotto, you can stir in a splash of heavy cream or coconut milk towards the end of cooking.
• Herbs and Spices: Experiment with different herbs and spices to suit your taste. Sage, rosemary, or a pinch of nutmeg can add delightful flavors.
• Leftovers: Leftover risotto can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop with a bit of broth or water to loosen it up.

Millet and Mushroom Risotto is a delicious and nutritious way to enjoy a classic comfort dish with a healthy twist. Give this recipe a try, and let us know how it turns out in the comments below. Happy cooking!