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Millet Risotto

by jenny in Body Food

This is an older recipe of ours, but it’s one of the most popular and one of my absolute favourites. Easy to adjust for a solo meal, your family’s dinner or for a crowd, this also has infinite possibilities, you can use whatever is local and in season, so it’s a new recipe each time! Combining the creamy comfort of risotto with the delicious sharpness of artichoke hearts. But instead of butter and white rice, this is made with essential omega 3’s and protein packed millet. It’s incredibly versatile (I’ve added just one of the many variations below) and has won over many die-hard “traditional” risotto lovers. It also keeps for several days and can easily be reheated with a bit of extra water or broth on the stove.

Makes 4 servings
Time: 30 minutes

Ingredients
3 tablespoons coconut oil or olive oil
1/2 red onion, finely chopped
1 cup coarsely chopped fresh mushrooms (any kind)
1 cup millet
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 cups artichoke hearts, make sure they’re sugar and additive free if you’re buying them in a can or jar
Sea salt and fresh pepper
4-6 cups water and/or organic vegetable broth

Directions
1. In a large pot over medium-high heat add the oil, shallots and mushrooms. Stir frequently until softened, about 5 minutes.
2. Lower heat to medium, add the millet and stir several times to coat with the oil and vegetable mixture, then start to add the water and/or stock 1/2 cup at a time, stirring after each addition, every few minutes.
3. Wait for the liquid to become almost completely absorbed before adding the next 1/2 cup, so the mixture isn’t totally liquid but stays very moist. Keep doing this until millet is tender and has at least doubled in volume (about 20 minutes).
5. Add herbs and artichoke hearts at the last few minutes of cooking, making any other adjustments if needed for taste and texture.
6. Season with salt and pepper and serve warm.

Variation Example: Millet Risotto with Butternut Squash
Instead of the artichoke hearts, add 1 cup diced butternut squash (that’s been cooked in oil until lightly browned- about 5 minutes- and add chopped shallots towards the end and sage for your herb.