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5
from 1 vote
Millet risotto with leek
A delicious dish with healthy millet, leek and crispy mushrooms.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Hauptgericht, leichte Gerichte, Main Course
Keyword:
einfach, gesund, Hirse, Hirsotto, Lauch, leek, millet, Porree, risotto, schnell, Vegan
Servings:
4
Portions
Author:
Verena Frei
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