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+ servings
Hirsotto mit Lauch
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5 from 1 vote

Millet risotto with leek

A delicious dish with healthy millet, leek and crispy mushrooms. 
Prep Time15 mins
Cook Time20 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


  • 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