Millet risotto with leek
Prep: 15 minCook: 20 minTotal: 35 minServings: 4 servings
Ingredients
- 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
Mushrooms
- 100 gr (3.5 oz.) oyster mushrooms or a different kind
- 1 Tbsp olive oil
- 1 tsp soy sauce
- 1 Tbsp breadcrumbs
- Salt & thyme
Instructions
- 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
Mushrooms
- 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
Notes
Tip from my kitchen: rinse the millet briefly with hot water before cooking to wash off the bitter compounds in the husk – if you like, dry toast it in the pan afterwards for a wonderfully nutty aroma. The risotto turns creamy from the stirring at the end: stir the millet with the cream for a few minutes so the starch releases. If it gets too thick, just stir in a splash of broth or cream. Always wash the leek thoroughly, as grit likes to hide between the rings. Not a fan of leek? The millet risotto is just as good with peas, broccoli or pumpkin.
Source: frei-style.com/millet-risotto-with-leek