Barnyard Millet Mushroom Risotto is a healthy and flavorful variation of the traditional Italian risotto. By using barnyard millet instead of arborio rice, this recipe adds a nutritious twist while maintaining the creamy, comforting texture of a classic risotto. The earthy mushrooms and aromatic herbs enhance the flavors, making this dish both satisfying and wholesome. Here’s how to prepare it!

Ingredients:

For the Risotto:

• 1 cup Barnyard Millet
• 2 cups Mushrooms, sliced (such as cremini, button, or shiitake)
• 1 medium Onion, finely chopped
• 2-3 Garlic Cloves, minced
• 1/2 cup White Wine (optional, can be replaced with extra vegetable broth)
• 3-4 cups Vegetable Broth (or chicken broth)
• 1/2 cup Parmesan Cheese, grated (optional, for a vegetarian version)
• 2 tbsp Olive Oil or Butter
• 1/4 cup Fresh Parsley, chopped
• 1/2 tsp Thyme (dried or fresh)
• 1/2 tsp Rosemary (dried or fresh)
• Salt and Black Pepper to taste

For Garnish:

• Extra Parmesan Cheese (optional)
• Chopped Fresh Herbs (such as parsley or thyme)

Instructions:

1. Prepare the Barnyard Millet:
   • Rinse the barnyard millet under running water. In a medium saucepan, add the millet and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes until the millet is tender and the water is absorbed. Fluff with a fork and set aside.
2. Cook the Mushrooms:
   • Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and cook until they are golden brown and any liquid has evaporated, about 5-7 minutes. Remove from the skillet and set aside.
3. Prepare the Risotto Base:
   • In the same skillet, add the remaining 1 tablespoon of olive oil or butter. Add the finely chopped onion and cook until translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for an additional minute until fragrant.
4. Deglaze and Cook:
   • If using white wine, pour it into the skillet and cook for 2-3 minutes, stirring frequently, until the wine has mostly evaporated.
   • Add the cooked barnyard millet to the skillet and stir well to combine with the onions and garlic.
   • Gradually add vegetable broth, 1/2 cup at a time, stirring frequently. Allow the millet to absorb the broth before adding more. Continue this process until the millet is creamy and has absorbed most of the broth, about 10-15 minutes.
5. Finish the Risotto:
   • Stir in the cooked mushrooms, Parmesan cheese (if using), fresh parsley, thyme, and rosemary. Mix well and cook for another 2-3 minutes until everything is well combined and heated through. Season with salt and black pepper to taste.
6. Serve:
   • Serve the Barnyard Millet Mushroom Risotto warm, garnished with extra Parmesan cheese and chopped fresh herbs if desired.

Tips and Variations:

• Wine: If you prefer not to use wine, simply add a bit more vegetable broth or a splash of lemon juice for acidity.
• Vegetable Options: Feel free to add other vegetables like spinach, peas, or bell peppers for added flavor and nutrition.
• Vegan Option: Omit the Parmesan cheese or use a vegan cheese alternative to make the dish fully plant-based.

Barnyard Millet Mushroom Risotto is a wholesome and comforting dish that brings together the hearty flavors of mushrooms with the nutritional benefits of barnyard millet. It’s perfect for a satisfying lunch or dinner and makes a great addition to any meal plan.