An alternative to traditional risotto: instead of rice you use millet (or other grains), while oyster mushrooms or other vegetables give it texture and body. The result is a nourishing, plant-based and creamy risotto, suitable for vegetarians and vegans alike. The combination of stock, oil and slow cooking ensures a gentle, satisfying flavor.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Millet is easy to digest and neutral; the mushrooms and stock add gentle nourishment.
Ingredients
- Hulled millet (or another grain to use instead of rice) – 1.2 kg dry (about 5–6 cups)
- Vegetable stock (warm) – 2.8 l
- Vegetable (or olive) oil – 80 ml
- Onion or shallot – 300 g (about 2 medium)
- Oyster or other mushrooms (or vegetables of your choice) – 600 g
- White wine (or ¼ of the stock + 1 tbsp vinegar/lime) – 250 ml
- Plant-based butter (or regular butter) – 50 g (optional, for a creamier texture)
- (Vegan) parmesan or plant-based cheese / nutritional yeast flakes – 150 g (or to taste)
- Spinach or leafy greens – 200 g (add toward the end of cooking)
- Salt and freshly ground black pepper – to taste
- Fresh parsley leaves – for sprinkling
Method
- Prepare the stock: heat it and keep it warm.
- Heat the oil in a large pan or pot. Add the finely chopped onion and sauté until translucent (about 3–4 min).
- Add the sliced mushrooms / vegetables, salt them and sauté until the liquid evaporates and the vegetables soften.
- Add the millet and stir so it gets coated in the oil and vegetable juices.
- Pour in the wine (or the substitute mix) and stir, letting the millet “soak up' the flavor.
- Gradually add the warm stock — at first just enough to cover the millet, stir and let it cook over medium-low heat. Once the stock is absorbed, add more. Continue until the millet is tender and the risotto is creamy (about 15–20 minutes; millet may take a little longer than risotto rice).
- Once the millet is cooked, lower the heat and stir in the butter (or plant-based substitute), the cheese or yeast flakes, and finally the spinach/greens — stir until wilted. Taste and season with salt and pepper.
- Sprinkle with chopped parsley before serving.
Serving
Serve hot (350 g per portion). You can pair the risotto with a fresh salad or roasted vegetables.
Key ingredients
- Oyster mushroom
- Protein and beta-glucans; a meaty texture for sauces and stroganoff.
- Button mushrooms
- Low-calorie umami, selenium and B vitamins.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Grana Padano cheese
- A hard aged cheese; concentrated umami and calcium.
- Butter
- Milk fat; carries flavour and rounds things off.
- Spinach
- Iron, folate and lutein; wilts quickly and is easy to digest.
- Millet
- Gluten-free millet; easy to digest and alkalising.
Why it’s good for the body
- Millet is an easily digestible grain rich in minerals and fiber.
- Mushrooms and vegetables provide protein and other nutrients.
- Olive oil and plant fats bring healthy fats and better absorption of nutrients.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Millet may take a little longer to cook than rice — add the stock gradually and keep stirring.
- For a softer, creamier texture, add more plant-based “butter' or a little stock when serving.
- Once mixed and seasoned, the risotto tastes great the next day too — good for meal prep.
- For a vegan version, use plant-based butter / oil and leave out the cheese.