🍄 Millet “Risotto” with Mushrooms and Thyme

🌾 Ingredients:

• 1 cup millet
• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 2 cups mixed mushrooms (cremini, oyster, shiitake), sliced
• ½ cup white wine (optional, or use broth)
• 3½–4 cups vegetable broth, warmed
• ¼ cup grated Parmesan or nutritional yeast (optional)
• Salt & pepper, to taste
• Optional: a splash of coconut cream or oat milk for extra creaminess
• Garnish: more thyme, olive oil drizzle, or chopped parsley

👩‍🍳 Instructions:

1. Toast the millet:
   In a dry saucepan, toast millet over medium heat for 3–5 minutes until golden and nutty-smelling. Set aside.
2. Sauté the base:
   In the same pan, heat oil or butter. Sauté onion over medium heat until soft (5 mins). Add garlic and thyme, stir for 1 minute.
3. Cook the mushrooms:
   Add mushrooms to the pan and cook until golden and tender (8–10 minutes). Season with salt and pepper.
4. Deglaze:
   Add white wine (or broth) and simmer until mostly evaporated.
5. Add millet and broth:
   Return millet to the pan. Stir to coat with mushroom mixture. Gradually add warm broth, ½ cup at a time, stirring frequently and letting it absorb before adding more. This takes about 25–30 minutes.
6. Finish:
   When millet is tender and creamy, stir in Parmesan or nutritional yeast and optional cream. Taste and adjust seasoning.
7. Serve:
   Spoon into bowls and top with extra herbs, a drizzle of olive oil, and cracked pepper.

💡 Tips:

• Add spinach or kale at the end for a green touch.
• Make it vegan with olive oil and nutritional yeast.
• Store leftovers—it’s even better the next day!