mushroom risotto

Wild Mushroom & Millet Risotto


“I made this recipe for a great friend of mine, she told me that one of her favourite things to eat was a mushroom risotto but that she would love to discover a healthier way to cook it. Up for a challenge, I created this without the butter, cheese and wine that you would often find in a normal risotto. My version is a far healthier option with a powerful a punch in the flavour department!”

Tash x

Cooks InPrep time: 5 minutes | Cooking time: 20 minutes


2 shallots or ½ red onion, finely chopped
1 clove garlic
½ tsp ground coriander
1 tbsp coconut oil
135g millet
750ml water mixed with 1 tbsp vegetable Bouillon powder
½ tsp apple cider vinegar
2 tbsp nutritional yeast
200g of wild or Portobello mushrooms
6g fresh coriander or parsley


  1. In a pan sauté the shallots, garlic and ground coriander in the coconut oil for 3 minutes. Add the millet and stir continuously for 2 minutes to allow a nutty flavour to develop. Add half of the stock to the pan and leave on a medium heat. After 4 minutes, dice half of the mushrooms and add them to the pan.
  2. 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 or until the millet is soft.
  3. Add the rest of the mushrooms (apart from 5-6 for garnish) the nutritional yeast and the apple cider vinegar and cook for another 5 minutes. Season with pink salt and cracked pepper to taste.
  4. Slice and fry off the remaining mushrooms in 1 tsp of coconut oil for 2 minutes or until soft.
  5. Finally, stir in the chopped fresh coriander and nutritional yeast and serve with the remaining mushrooms over the top.
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