Risotto dreams do come true! Dive into the creamy wonderland of mushroom magic. 🍄

Recipe Title Creamy mushroom risotto with millet

Cooking time -30 minutes

Ingredient list (for 4 pax)

1 Tablespoon light olive oil
1 shallot or 1⁄2 small white onion, diced 1 teaspoon minced (about 2 cloves)
1 cup hulled millet or Arborio rice or quinoa
1/4 cups button mushrooms, thinly sliced 1 tsp white wine vinegar
2-3 cups vegetable stock, divide
1-2 Tablespoons butter
1⁄4 cup shredded Parmesan
1 cup or more loose leaf spinach
Topping – Fresh parsley, kosher salt and black pepper

Cooking Steps

Step 1
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Add oil to a large skillet and bring to medium-high heat; add shallots and garlic sautéing until translucent or about 3 minutes. Stir in millet and mushrooms.

Step 2
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Increase heat to high, add white wine. Let millet and mushrooms absorb the white wine while it cooks off in about 2-3 minutes. Reduce heat to medium-high and stir in 1 cup stock. The millet will start to absorb the stock after 10 minutes. Once it does, add another 1 cup of stock into the pot. Continue cooking, stirring every couple of minutes, until the millet is almost all the way cooked through, around 17-20 minutes.

Step 3
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When millet is cooked, reduce heat to low. Stir in butter and then the Parmesan and spinach. Cover and let spinach wilt for 2 minutes. Stir again before garnishing with parsley, salt and black pepper, to taste.

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