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.
And now here is the recipe for millet risotto with leek:
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
- 100 gr (3.5 oz.) oyster mushrooms or a different kind
- 1 Tbsp olive oil
- 1 tsp soy sauce
- 1 Tbsp breadcrumbs
- Salt & thyme
- Cook the millet in vegetable broth according to the packet instructions
- Finely chop the shallot and sauté it in oil
- Wash the leek sticks and cut it in rings, add them to the pan and sauté them while stirring for 4-5 minutes
- Deglaze with the vegetable broth
- Let simmer for an additional 5-8 minutes until the leek is soft
- Now add the pre-cooked millet, the vegan cream, veggie bouillon (powder) and mix everything well
- Let simmer while stirring for another 5 minutes
- Season with salt, pepper and fresh thyme
- Serve with crispy mushrooms and vegan parmesan
- Wash and finely chop the mushrooms
- Heat up olive oil and sauté the mushrooms
- Add breadcrumbs and roast until brown, deglaze with soy sauce
- Season and serve with the millet risotto
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.
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.
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 have Pinterest you can find me here and you can pin one of these pictures if you like.
This post is also available in: DE