Millet Risotto with Leek
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.
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
Method:
- 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.
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LunchDinnerItalianGluten Free
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Freistyle is a food, travel and lifestyle blog, where I share my passion for healthy food and plant based recipes – but also pursuing my other passions like traveling with the family, styling and photography and living a healthy and sustainable lifestyle. See all recipes by Verena