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 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)
- 2–3 cups vegetable stock, divided
- 1–2 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
STOVE TOP DIRECTIONS
- 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.
- 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.
- 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 minutes.
- 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
- 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.
- 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. 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.
- 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