What is millet risotto?

Millet risotto is a creamy risotto-style dish that uses millet instead of rice. The millet is simmered in vegetable broth, then stirred with cream and vegetables until silky, so it turns out just as creamy as a classic risotto while being naturally gluten-free.

How do I make millet risotto creamy?

Add the cooked millet together with vegan cream to the sautéed leek and stir over medium heat for a few minutes. Stirring releases starch from the millet and makes the risotto creamy. If it gets too thick, simply stir in a splash more broth or cream.

Do I need to rinse millet before cooking?

Yes, rinse the millet briefly with hot water before cooking to wash off the bitter compounds in the husk, so it tastes mild and nutty. If you like, dry toast the rinsed millet in the pan afterwards for an even deeper flavor.

Is millet risotto gluten-free and vegan?

Yes. Millet is naturally gluten-free, and this recipe is fully plant-based: vegan cream instead of dairy, vegetable broth and vegan parmesan to serve. Just check that your bouillon powder is a gluten-free variety.

What can I use instead of leek in millet risotto?

If leek is not your thing, millet risotto is lovely with peas, broccoli, pumpkin or spinach instead. Just add the vegetables once the millet turns creamy and cook them briefly so they stay tender and colorful.

Millet Risotto with Leek – creamy & vegan

Hello lovelies, today I have the promised savory recipe with millet for you: millet risotto with leek. I had already told you about the benefits of millet during the sweet breakfast with millet here and today another delicious recipe is coming for you. The millet risotto with leek is so creamy, tasty, filling and is also really healthy. The topping is crispy mushrooms and you have a perfect winter dish.

To be honest, my girls were a bit skeptical at first, because of course it tastes a little different than a risotto. Luckily they try everything and what can I say, they liked it very much. When I told them that millet is good for beautiful hair, they were fully convinced anyway. And I love leek very much. As a child, leek was one of my favorite dishes, and that's still the case today. For me leek is pure comfort food, I could eat it every day. Leek is also really healthy. It contains vitamins, minerals, trace elements and secondary plant substances.

Millet risotto with leek and mushrooms, two bowls from above

Millet risotto with leek, shaved parmesan and tomato relish, served

Millet risotto with leek in dark bowl, spoon at edge, close-up

Have you ever eaten a millet risotto or what do you like to do with millet? I have to say, I always find it exciting to rediscover old grain. I think millet used to be eaten a lot more back in the days before it was replaced by pasta etc. But I can recommend you to try it again.

Millet risotto with leek and crispy mushrooms, creamy in the bowl

The mushrooms with breadcrumbs give the dish a special umami component. Of course you can also omit these and serve the millet with (vegan) parmesan. And if you don't like leeks, try the millet risotto with other vegetables such as peas or broccoli.

Millet risotto with leek, two plates from above with golden fork

I hope I was able to make you want to try eating millet again with these 2 recipes and offer it to your loved ones. I'm curious to see how you all find it. Here is the sweet recipe for you.

If you love this creamy risotto style, you will probably also enjoy my fennel risotto with pears or the sweet potato risotto with dried tomatoes – both are wonderfully creamy, vegan main dishes that are just as cozy as this millet risotto. And if you want to do even more with this little power grain, the millet porridge with orange is the sweet breakfast version for you.

If you have Pinterest you can find me here and you can pin one of these pictures if you like.

Millet risotto with leek – recipe photo

Millet risotto with leek

Verena's notes