Mushroom millet risotto

This is such an easy recipe yet so amazingly tasty!!! The millet is a great substitute for risotto rice as it has a similar texture but with much more health benefits.

Makes enough for 1 person

1T olive oil

Small red onions or 1 medium, finely sliced

1 garlic, finely chopped

120g mushrooms, finely sliced

1t stock powder

2c of water

Salt, to taste

White pepper, to taste

1/2c millet grains

1/2c buckwheat grains

10 sage leaves, finely sliced

The leaves from 10 stalks of thyme

1 parsnip

2t nutritional yeast

 

In a large saucepan heat the oil, add the onions, fry for 5-10 minutes until translucent.

Add the garlic and mushrooms, cook for another 5 minutes then add all of the other ingredients except the parsnip and nutritional yeast.

Turn the heat to medium, cook until the millet is soft, around 15 minutes. You may need to add a bit more water if the mixture dries out too much. If you do add the water a 1/4c at a time and stir well.

Peel the parsnip, using a very fine grater grate it into a bowl, add the nutritional yeast and mix well.

Spoon the risotto onto your plate and top with the parnip-parmesan