Millet mushroom risotto
Recipes

Millet & Mushroom Breakfast Risotto

Plant based // Gluten Free // Zero Waste // Season: winter // Reheats well

A fan of sweet desserts? Try this Flaxseed Porridge with Rhubarb Apple Ginger Jam instead!

Millet & Mushroom Breakfast Risotto
Serves 1
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Sliced button mushrooms
  2. 1 cup of cooked millet
  3. 2 cloves of garlic
  4. Chopped basil & parsley
Sauce
  1. Unsweetened almond milk
  2. 3 TBS nutritional yeat
  3. 1 TBS mustard
  4. Juice from ยฝ lemon
  5. Salt and pepper to taste
Instructions
  1. Heat some extra virgin olive oil in a pan on med-high heat, add garlic and cook until fragrant
  2. Add mushrooms and cook until browning (while they cook put all the sauce ingredients in a jar and shake)
  3. Add millet and herbs and cook for 30 seconds
  4. Add the sauce, reduce heat to med-low and simmer until sauce thickens
  5. Serve with vegan parmesan cheese and fresh herbs
Notes
  1. I pre-cook millet in big batches and keep it in single serves in the freezer, you can then add it to meals like this quickly.
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