Introduction

Risotto is a creamy and comforting Italian dish traditionally made with Arborio rice. In this healthier version, we substitute Arborio rice with kodo millet, an ancient grain rich in fiber, protein, and essential nutrients. The earthy flavor of mushrooms complements the nutty taste of kodo millet, creating a satisfying and nutritious meal. This Kodo Millet and Mushroom Risotto is perfect for a cozy dinner or a special occasion.

Ingredients

• 1 cup kodo millet
• 2 cups vegetable or chicken broth
• 1 cup mushrooms (such as cremini, button, or shiitake), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese (or a vegan alternative)
• 2 tablespoons olive oil
• 1 tablespoon butter (or vegan butter)
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/2 teaspoon dried thyme (optional)
• 1/2 teaspoon dried rosemary (optional)

Instructions

1. Preparing the Kodo Millet:
   • Rinse the kodo millet under cold water until the water runs clear.
   • In a medium saucepan, bring 2 cups of broth to a boil.
   • Add the rinsed millet and a pinch of salt.
   • Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and the broth is absorbed. Fluff with a fork and set aside.
2. Cooking the Mushrooms:
   • In a large skillet or pot, heat olive oil and butter over medium heat.
   • Add the chopped onion and cook until it becomes translucent.
   • Add the minced garlic and cook for another minute, until fragrant.
   • Add the sliced mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.
3. Making the Risotto:
   • If using white wine, pour it into the skillet with the mushrooms and let it simmer for a few minutes until the alcohol has evaporated and the liquid is mostly absorbed.
   • Stir in the cooked kodo millet.
   • Gradually add the remaining broth, a little at a time, stirring frequently, until the millet is creamy and has absorbed the flavors of the broth. This should take about 5-10 minutes.
   • Stir in the grated Parmesan cheese (or vegan alternative) and adjust seasoning with salt, pepper, dried thyme, and rosemary if using.
4. Finishing Touches:
   • Once the risotto is creamy and well combined, remove from heat.
   • Stir in the fresh parsley for added flavor and freshness.
5. Serving:
   • Serve the Kodo Millet and Mushroom Risotto hot, garnished with extra parsley and a sprinkle of Parmesan cheese if desired.

Tips

• Consistency: Kodo millet doesn’t release as much starch as Arborio rice, so the risotto may be slightly less creamy. Adjust the consistency by adding more broth or a splash of water if needed.
• Mushroom Varieties: Experiment with different types of mushrooms for varied textures and flavors.
• Wine Substitution: If you prefer not to use wine, you can skip it or replace it with an additional 1/2 cup of broth.
• Vegetarian Option: Ensure that the Parmesan cheese is vegetarian-friendly, or use a vegan cheese alternative for a dairy-free version.

Enjoy your Kodo Millet and Mushroom Risotto, a nourishing and flavorful twist on a classic dish that’s perfect for any meal!