Millet Risotto with Mushrooms

Millet Risotto with Mushrooms

40 min
Medium
1 serv.
379 g / 1 serv.

Rating

Average rating:—

Description

Creamy millet with wild mushrooms, champignons and bacon — a hearty main course

  1. Pour hot water over dried wild mushrooms and leave for 15 minutes, then squeeze and finely chop
  2. Rinse millet in cold water until clear, drain
  3. Heat a pan, render chopped bacon until crispy, remove bacon
  4. Sauté finely chopped onion and garlic in the rendered fat until soft
  5. Add sliced champignons and wild mushrooms, cook for 5-7 minutes
  6. Add millet, stir and toast for 2 minutes
  7. Pour in 150 ml of hot water or mushroom broth, season with salt and pepper
  8. Simmer over low heat, stirring and adding liquid as needed, for about 20 minutes until millet is tender
  9. Add butter and processed cheese, stir until creamy
  10. Remove from heat, sprinkle with chopped parsley and crispy bacon
517
136 kcal / 100 g
kcal
16.9 g
4.5 g / 100 g
Protein
51.9 g
13.7 g / 100 g
Carbohydrates
25.9 g
6.8 g / 100 g
Fats