A Cooking Lesson with Melanie C
A little lesson with Spice Girl Melanie C on just how to make that perfect, healthy mushroom risotto. Mel asked me to show her how to make the ultimate healthy risotto without the bucket loads of cheese, wine and butter. This is a velvety smooth risotto that is entirely gluten and cows dairy free, wonderfully alkaline and completely nutritious.
- 135g millet
- 2 shallots or ½ red onion
- 1 clove garlic
- ½ tsp ground corriander
- 1 tbsp coconut oil
- ½ tsp apple cider vinegar
- 750ml water
- 1 tbsp boullion
- 2 tbsp nutritional yeast
- 200g wild mushrooms or Portobello
- 6g fresh coriander or parsley
In a pan sautee the shallots and garlic and ground coriander in the coconut oil for 3 minutes. Add the millet and stir continuously for 2 minutes to allow the nutty flavor to come out. Add half of the stock to the pan and leave on a medium heat. After 4 minutes add half of the mushrooms diced to the pan.
Add another 100ml of the stock and leave to simmer for 3-4 minutes. Once the stock starts to get absorbed again add the remaining amount and leave to cook for another 12 minutes. Add the rest of the mushrooms apart from 5-6 for garnish. Cook for another 5 minutes and season with pink salt and cracked pepper.
Fry off the mushrooms for garnish in 1 tsp of coconut oil for 2 minute or until soft.
Stir in chopped fresh coriander and nutritional yeast and serve with the mushrooms over the top.