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Mushroom Millet Risotto

Makes 8 side servings

Prep Time                                Cooking Time

20 minutes                               20 minutes

Prep Notes

Precook millet

  1. Rinse millet under cold water

  2. Boil 2 cups of water

  3. Once boiled add 3/4 cup of millet

  4. Return to boil

  5. Cover and simmer until millet is cooked (approximately 20 minutes).



  • All precooked millet (approximately 1 1/2 cups)

  • 1/2 cup onions (diced small)

  • 1 1/2 cups mushrooms (diced small)

    • any type of mushroom works - I like to use a mixture of brown button, shiitake, Portobello and oyster mushrooms

  • 2 - 3 cups mushroom or vegetable broth

  • 1 tbsp coconut oil

  • 1 garlic clove (minced)

  • Juice from 1 lemon

  • 2 tbsps nutritional yeast (optional)

  • Sea salt and pepper to taste


  1. In a pan, heat coconut oil on medium

  2. Add garlic , cook for approximately 2 minutes

  3. Add onions, cook until onions are transparent

  4. Add mushrooms, cook until mushrooms are soft (approximately 4 minutes)

  5. Add millet, stir ingredients

  6. Add broth a little at a time stirring constantly

  7. Continue to add broth until you get the consistency of risotto

  8. Turn heat down to low

  9. Add lemon juice

  10. Add salt and pepper to desired taste.

  11. Stir in nutritional yeast (this gives the dish a cheese flavour)

  12. Allow to simmer for 5 minutes

  13. Taste and add more salt and pepper if needed


To cut down on prep time cook millet a day or two ahead of time.

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