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bowl of gluten free risotto with mushrooms and millet

Creamy Mushroom Risotto with Millet

  • Author: Lindsay Cotter
  • Total Time: 35-40
  • Yield: 4 to 5 servings 1x


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.


Units Scale
  • 1 Tablespoon light olive oil
  • 1 shallot or 1/2 small white onion, diced
  • 1 teaspoon minced (about 2 cloves)
  • 1 cup hulled millet or Arborio rice or quinoa
  • 1 1/4 cups button mushrooms, thinly sliced
  • 1/4 cup white wine, optional (see notes for substitutes)
  • 23 cups vegetable stock, divided
  • 12 Tablespoons butter or vegan butter
  • 1/4 cup shredded Parmesan or nutritional yeast flakes, more for topping
  • 1 cup or more loose leaf spinach
  • Topping – Fresh parsley, kosher salt and black pepper



  1. Add oil to a large skillet and bring to medium-high heat; add shallots and garlic sautéing until translucent or about 3 minutes. Stir in millet and mushrooms.
  2. Increase heat to high, add white wine.  Let millet and mushrooms absorb the white wine while it cooks off in about 2-3 minutes. Reduce heat to medium-high and stir in 1 cup stock.
  3. The millet will start to absorb the stock after 10 minutes. Once it does, add another 1 cup of stock into the pot.
  4. Continue cooking, stirring every couple of minutes, until the millet is almost all the way cooked through, around 17-20 minutes.
  5. When millet is cooked, reduce heat to low. Stir in butter and then the Parmesan and spinach. Cover and let spinach wilt for 2 minutes. Stir again before garnishing with parsley, salt and black pepper, to taste.


  1. Using a skillet, sauté the olive oil, shallots, garlic, and mushrooms over medium-high heat. Add 1/4 cup of dry white wine. Cook for 5 minutes or until mushrooms have slightly softened. Do not overcook. Add in millet, stirring to coat or about 2 minutes.
  2. Line the slow cooker or oil the sides. Add millet risotto mixture.
  3. Pour in stock and season with salt and pepper, to taste.
  4. Stir to combine. 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 possible, check halfway through cooking and stir. 
  5. Once cooked, stir in butter, spinach and Parmesan cheese until creamy. Top with fresh parsley.


Substitute – To substitute white wine, use 1/4 cup vegetable stock plus 1 Tablespoon white wine vinegar or lime juice.

  • Prep Time: 5 minutes
  • Cook Time: 30
  • Category: main dish
  • Method: stove top
  • Cuisine: American


  • Serving Size:
  • Calories: 236
  • Sugar: 2.1 g
  • Sodium: 191.3 mg
  • Fat: 8 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 34.1 g
  • Fiber: 4.4 g
  • Protein: 7.3 g
  • Cholesterol: 9 mg

Keywords: mushroom risotto, millet, how to cook millet