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Eat the Cupboard: Millet Mushroom Risotto

Updated: Jan 9


When the weather is chilly and the days are short, what better way to feed the soul than a hearty bowl of warm goodness?

Well, if you feel like the above, how about a budget-friendly and nutritious take on the oh-so-creamy mushroom risotto? Yum!

Follow the recipe below to make a quick and nutritious meal for you and your love:

What you will need:


Base

1/2 cup of Millet

6 Medium sized brown mushrooms, diced

2 tbsp of butter (use cashew butter or olive oil for a vegan alternative)

1 tbsp sundried tomatoes, chopped

1/4 tsp of garlic powder

1/4 tsp ground black pepper

1/2 cup red onion, diced


Sauce

2 tbsp sour cream (use coconut creamer or cashew creamer as an alternative)

2 tbsp of parmesan cheese (use additional nutritional yeast as an alternative)

1 tbsp of nutritional yeast

Directions:

  1. Combine 1/2 cup of millet and 1 1/2 cups of water into a pot and cover. Place it on high heat and bring it to a boil. Once boiling, turn the temperature to medium and allow it to simmer. Add in the sundried tomatoes.

  2. Once it's cooked, place the millet into a bowl.

  3. Using that same pot, add the butter (or alternative) and diced mushrooms. Stir in the mushrooms until they reduce in size.

  4. Return the millet to the pot. Mix in the sour cream, parmesan cheese, and nutritional yeast until thoroughly stirred.

Bonus step: for an added touch, top it off with sliced green onions and smoked paprika to enhance the flavor profile!

Super simple, right? Two servings in 40 minutes! See, eating healthy doesn't need to be laborious.

Stay tuned for more recipes in this Eat the Cupboard: A 2023 Resolution Series series I have going on! Because if you're like me, I have broken my budget on this holiday gift-giving for friends and family. (Whoops)


This delicious recipe was only $6 per serving!*

*Prices may vary depending on where you shop.


Until next time, stay well!

Chloe

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