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, and in autumn they go into the rice itself, fried first and stirred in right at the end of my smoked tofu risotto with mushrooms and fennel.
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, even if it will never be greeted the way my sweet potato tacos with avocado cream are, the one dinner in this house nobody ever questions. 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.
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, and the same curiosity is what turned Thai mango sticky rice into my chilled basmati parfait in jars, sweetened with maple syrup and vanilla and eaten straight from the fridge. 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.
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, though on the nights when nobody wants a spoon at all I press cooked rice into a donut mold and we pick up my rice donuts with basmati by hand instead. And if you don't like leeks, try the millet risotto with other vegetables such as peas or broccoli.
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. If you prefer it sweet, try my millet porridge with orange.
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.
