Home › Recipes › Vegan millet risotto with king oyster mushroomsVegan millet risotto with king oyster mushrooms Vegan millet risotto made with millet, mushrooms and onion. This gluten-free dinner provides complex carbohydrates and is on the table very quickly, finished with thyme and nutritional yeast.
At a glance Serves 2 Prep time: 10 min Cooking time: 25 min Total time: 35 min Calories: 410 kcal per serving Protein: 14 g Fat: 13 g Carbs: 58 g Ingredients 150g millet 250g king oyster mushrooms 1 onion 2 garlic cloves 600ml vegetable stock 3 tbsp nutritional yeast 2 tbsp olive oil 1 tsp thyme Method You’ll need: frying pan · chopping board · knife · sieve · wooden spoon
Finely dice the onion and garlic. Cut the king oyster mushrooms into thick slices. Rinse the millet in a fine sieve with hot water. Heat 1 tbsp of the olive oil in a frying pan, cook the onion and garlic until soft and translucent, then briefly toast the millet with them. Gradually pour in the vegetable stock and let everything reduce, stirring, until the millet is soft. Heat the rest of the olive oil in a separate frying pan. Fry the king oyster mushrooms until browned and season with thyme. Stir the nutritional yeast into the risotto and serve topped with the fried mushrooms. Good to know Fancy some comfort food? This mushroom risotto brings plenty of flavour and complex carbohydrates.
Swaps Millet → amaranth (earthier note)
King oyster mushrooms → button mushrooms (easier to find)
Nutritional yeast → vegan Parmesan-style alternative (more intense)
Vegetable stock → mushroom stock (deeper umami)
Cooking tips Always rinse the millet with hot water before cooking to wash off any bitter compounds.
Storage Keeps in the fridge for up to three days. Add a little water when reheating.
Allergens This recipe is naturally free from gluten and lactose.
Frequently asked questions How long does millet risotto keep in the fridge? Keeps in the fridge for up to three days.
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