Sunday, February 6, 2011

millet, mushroom risotto

using millet is a bit less work-intensive than making a traditional risotto with arborio rice.

i made an extra large batch so that i would have plenty of leftovers.

1 tbsp garlic (fresh, pressed)
2.5 C millet
2 qt bella mushrooms, sliced
2 qt veg stock
1 C red onion, chopped
1/4 C olive oil
1/2 C butter
1/2 C parmesan cheese

1. heat olive oil on medium-high heat

2. add garlic, saute for a minute or two

3. add onion, saute until softened

4. add mushrooms, saute until softened

5. add millet, coat well with the liquid/oil in the pan

6. add veg stock. bring to a boil

7. reduce to a simmer

8. stir periodically until all of the liquid has been absorbed (30-45 minutes)

9. remove from heat. add butter and parmesan cheese. mix well.

10. SERVE & ENJOY!!!

*for smaller recipes, simply use 3 C veg stock and 3 C mushrooms per 1 C of millet

**vegan potential: use margarine in lieu of butter, or eliminate completely, and omit the parmesan cheese (or use a substitute, if available).

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