Millet risotto with leek

• 300 gr (10.5 oz.) millet
• 1 l (4 cups) water 
• 1 tsp veggie bouillon (powder)
• 1 shallot (medium size)
• 1 Tbsp olive oil 
• 3 sticks  leek
• 200 ml (1 cup) veggie broth
• 200 ml (1 cup) vegan cream (e.g. soy, oat)
• 1 tsp veggie bouillon (powder) (optional)
• salt & pepper
• fresh thyme

<strong>Mushrooms</strong>

• 100 gr (3.5 oz.) oyster mushrooms or a different kind
• 1 Tbsp olive oil
• 1 tsp soy sauce
• 1 Tbsp breadcrumbs 
• Salt &amp; thyme

1. Cook the millet in vegetable broth according to the packet instructions
2. Finely chop the shallot and sauté it in oil
3. Wash the leek sticks and cut it in rings, add them to the pan and sauté them while stirring for 4-5 minutes
4. Deglaze with the vegetable broth
5. Let simmer for an additional 5-8 minutes until the leek is soft
6. Now add the pre-cooked millet, the vegan cream, veggie bouillon (powder) and mix everything well
7. Let simmer while stirring for another 5 minutes
8. Season with salt, pepper and fresh thyme
9. Serve with crispy mushrooms and vegan parmesan

<strong>Mushrooms</strong>

1. Wash and finely chop the mushrooms
2. Heat up olive oil and sauté the mushrooms
3. Add breadcrumbs and roast until brown, deglaze with soy sauce
4. Season and serve with the millet risotto