STOVE TOP DIRECTIONS

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.

SLOW COOKER DIRECTIONS

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.