Introduction: Brown Top Millet Mushroom Risotto offers a nutritious twist on traditional risotto, using brown top millet instead of Arborio rice. This dish combines the rich, umami flavor of mushrooms with the brown top millet’s earthy taste, creating a satisfying meal. It’s perfect for a comforting dinner or a special occasion.

Ingredients:

• 1 cup brown top millet
• 2 cups vegetable broth (or chicken broth)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini, button, or shiitake)
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for added brightness)

Instructions:

1. Cook the Brown Top Millet:
   • Rinse the brown top millet under cold water.
   • In a medium saucepan, bring 2 cups of vegetable broth to a boil.
   • Add the rinsed millet to the boiling broth, reduce heat to low, cover, and let it simmer for about 20-25 minutes, or until the millet is tender and the broth is absorbed.
   • Fluff the cooked millet with a fork and set aside.
2. Prepare the Mushroom Mixture:
   • In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté for 2-3 minutes until the onion is translucent.
   • Add the sliced mushrooms and cook for about 5-7 minutes, or until the mushrooms are tender and browned.
   • If using white wine, pour it into the skillet and cook for 1-2 minutes, stirring occasionally, until the wine has mostly evaporated.
3. Combine Millet and Mushrooms:
   • Stir the cooked brown top millet into the mushroom mixture.
   • Gradually add the remaining vegetable broth, about 1/4 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take about 10-15 minutes.
4. Finish the Risotto:
   • Once the millet has absorbed most of the broth and has a creamy consistency, stir in the grated Parmesan cheese (or nutritional yeast) and chopped parsley.
   • Season with dried thyme, salt, and pepper to taste.
   • If desired, add a tablespoon of lemon juice to brighten the flavors.
5. Serve:
   • Spoon the Brown Top Millet Mushroom Risotto onto serving plates.
   • Garnish with additional parsley or Parmesan cheese if desired, and serve immediately.

Tips:

• For extra creaminess, stir in a splash of heavy cream or coconut milk.
• Feel free to add other vegetables such as peas, spinach, or bell peppers to the risotto for added nutrition and color.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a little broth or water to restore creaminess.

Conclusion: Brown Top Millet Mushroom Risotto is a delightful and nutritious variation of the classic risotto. With the earthy flavor of mushrooms and the unique texture of brown top millet, this dish is both satisfying and wholesome. Enjoy it as a comforting meal for any occasion!