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.


  • 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


  1. Cook the millet in vegetable broth according to the packet instructions.
  2. Finely chop the shallot and sauté it in oil.
  3. Wash the leek sticks and cut it in rings, add them to the pan and sauté them while stirring for 4-5 minutes.
  4. Deglaze with the vegetable broth.
  5. Let simmer for an additional 5-8 minutes until the leek is soft.
  6. Now add the pre-cooked millet, the vegan cream, veggie bouillon (powder) and mix everything well.
  7. Let simmer while stirring for another 5 minutes.
  8. Season with salt, pepper and fresh thyme.
  9. Serve with crispy mushrooms and vegan parmesan.
  10. Wash and finely chop the mushrooms.
  11. Heat up olive oil and sauté the mushrooms.
  12. Add breadcrumbs and roast until brown, deglaze with soy sauce.
  13. Season and serve with the millet risotto.

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Guest Blogger Verena Frei

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

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