Mushroom risotto made with millet is a creamy, delicious, nutrient-dense main or side dish. This plant-based meal is just as easy to make as traditional risotto, but it’s heartier and more wholesome! Gluten free and vegetarian recipe, with a vegan option.
Disclosure: This post is sponsored by the great people at Bob’s Red Mill. Thank you for supporting the brands that allow me to create wholesome gluten free recipes like millet risotto for you!
Let’s pick up where we left off. Gluten free SUPER GRAIN SERIES!
Gluten Free Grains: Millet
Gluten free “super grains” are the topic of conversation, at least for the next few months. We will cover one grain each month and we began the series with this recent post on how to cook millet. In the post, you will find a lot of the basic nutritional information on millet, plus a recipe for a super delicious millet breakfast bowl. Be sure to check it out if you haven’t already!
Today we’ll be showing you how to swap this super grain in a classic grain dish, risotto! Oh my heavens ya’ll, I adore mushroom risotto, but this recipe, with millet, makes it a bit of hearty yet still wholesome and nourishing. There’s a vegan option and slow cooker risotto option in recipe notes, so be sure to check that out as well. Okay, here goes! Let’s discuss millet, risotto, and everything in between. Sound good?
Is mushroom risotto with millet better than rice risotto?
Why did I decide to make mushroom risotto using millet instead of rice? Well, for starters, because it is delicious. We’re using Bob’s Redmill Hulled Millet in this recipe so you know it’s going to taste delicious as naturally gluten free. It’s creamy and comforting, just like a good risotto should be. But also, because millet risotto is a healthier option than rice risotto. Here’s how:
NUTRIENT DENSE – Unlike white rice which is high in starch and has very few nutritional benefits, millet is a great source of plant-based protein. In addition, millet is:
- High in iron
- A good source of fiber
- Rich in antioxidant properties
Because of the high protein content, this millet mushroom risotto is a great option for vegetarians who want to add a little extra plant-based protein to their diet.
But beyond the nutritional value, there is another reason that millet is a better choice to use for making mushroom risotto.
REDUCED COOKING TIME
If you have ever made risotto, you already know that it takes quite a while, and it is definitely a hands-on process. It typically takes 25 minutes of constant stirring to make traditional risotto. But millet cooks faster than rice, so you can make millet mushroom risotto in about 17 – 20 minutes, minus the sautéing of course. If 8 minutes doesn’t sound like much time to you, think about how many calories you could burn running an 8-minute mile, or how many loads of laundry you can fold in that time. 😉
Sauté the mushrooms, garlic, and onion. Add in the white wine to cook out. Toss in your millet, broth. Mix mix, cook cook, stir, add cheese, serve! Bam! That’s it.
Ingredient Substitutions and Vegan Mushroom Risotto
Gluten Free Grain Options
Aside from using millet to make the mushroom risotto recipe, there are actually a few different options for the grain.
- Rice – You can use traditional arborio rice, or try another type of short grain rice, such as sushi rice.
Can you make risotto without wine?
Yes, you can substitute vegetable stock or broth for white wine. If you do this, you may also want to add a splash of lime juice or a teaspoon of white wine vinegar.
Vegan Millet Risotto
To make the mushroom risotto vegan-friendly, you simply need to replace the cheese with a vegan option. I like to use nutritional yeast flakes. Use 1/4 cup nutritional yeast as a substitute for 1/4 cup Parmesan cheese.
Millet mushroom risotto is a creamy and comforting plant-based main or side dish. It’s easy to make on a stove top or in a slow cooker, and it’s more wholesome than traditional rice risotto.
- 1 tbsp olive oil
- 1–2 tbsp butter or vegan butter
- 1 shallot, or 1/2 small white onion, diced
- 2 garlic cloves, minced (about 1 tsp)
- 1 1/4 cups button mushrooms, thinly sliced
- 1 cup hulled millet (arborio rice or quinoa can be subbed)
- 2–3 cups vegetable stock
- 1/4 cup white wine, optional* see notes for subs
- 1/4 cup shredded Parmesan (or 1/4 cup nutritional yeast flakes for vegan option)
- 1 cup or more loose leaf spinach
- Fresh parsley, to serve
- Sea salt and black pepper, to taste
STOVE TOP DIRECTIONS
- Add oil to a large skillet or frying pan and bring to medium high heat; add shallots and garlic and cook until translucent, about 3 minutes. Add millet and mushrooms and stir to coat with oil.
- Increase heat to high, add white wine. Let millet and mushrooms absorb the white wine while it cooks off, 2 to 3 minutes. Reduce heat to medium high and add in 1 cup stock. Stir all together.
- The millet will start to absorb the stock after 10 minutes. Once it does, add another 1 cup of stock into the pot.
- Continue cooking, stirring every couple of minutes, until the millet is almost all the way cooked through, around 17-20 min).
- When millet is cooked, reduce heat to low. Add butter and stir, then stir in the parmesan (reserving some for topping) and spinach. Cover and let spinach wilt for 2 minutes. Stir again.
- Garnish with parsley and sea salt/pepper to taste
SLOW COOKER DIRECTIONS
- Using a skillet, saute the olive oil, shallots, garlic, and mushrooms over medium high heat. Add 1/4 cup of dry white wine. If you don’t have white wine, you may skip or just add a touch (1 tbsp) of white wine vinegar. Cook for 5 minutes or until mushrooms have slightly softened. Do not overcook. Add in millet (or rice), stirring to coat for 2 minutes
- Line the slow cooker or oil the sides. Add millet risotto mixture
- Pour in stock and season with salt and pepper to taste
- Stir to combine again. Place lid on slow cooker and cook on high for 1 hour 30 minutes or low for 2-3 hours, or until millet is tender and liquid is absorbed. If you can, check halfway through cooking and stir.
- Once it’s cooked, stir in spinach, nutritional yeast or Parmesan cheese and mix all together until creamy. Top with fresh parsley.
- To substitute white wine, use 1/4 cup vegetable stock plus a splash of lime or 1 tbsp white wine vinegar.
- Category: main dish
- Method: stove top
- Cuisine: American
Keywords: mushroom risotto, millet, how to cook millet
Have you ever made risotto? What technique do you use? I promise it’s a lot easier than it seems!