Mushroom Green Peas Risotto with Little Millet - dairy-free!

Prep Time
2 hours
Cook Time
20 minutes
2 servings

The yummiest creamiest flavourful full risotto and without cream or butter! Replacing rice with millets in recipes is one of my favorite mischiefs.

This turned out so well, can’t wait to share.

  • Sama / little millet: ¼ cup
  • Cinnamon: 1 inch
  • Cloves: 2 nos
  • Rock salt: to taste
  • Mushrooms: 200 gms (cut into quarters)
  • Fresh green peas: 100 gms
  • Garlic: 5 cloves (crushed and chopped)
  • Celery: 2 tbsp
  • Pepper: ½ tbsp
  • Chilli flakes: 1 tsp (optional)
  • Rock salt: to taste
  • Coconut Milk: 1.5 cups
  • Cashew cream: 2-3 tbsp
  • Soak little millet or sama millet for 2 hours.
  • Cook it in water, 3 times the measure of millets, cinnamon, clove, and a little salt.
  • Once cooked, fluff it up with a fork. Discard the cinnamon and cloves.
  • Heat a pan and saute garlic in a little water. Add mushrooms and peas and continue sautéing.
  • Add coconut milk and cook on a very slow flame adding salt and pepper.
  • Add cashew cream and add chopped celery and mix well.
  • Divide the mushroom peas risotto sauce into two parts.
  • Stir in the cooked millets to one part. Mix together and turn off the flame.
  • Serve hot along with reserved sauce as preferred.

Wellcure Tip:

  • Please keep in mind that millets are cooked with salt therefore it is important to add salt judiciously to the sauce.
  • For a spicy sauce use chilli flakes.

Eating guide:

  • Food group: millets and nuts
  • Millets are gluten-free, rich in fiber and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.

  • They can easily be combined with coconut and vegetables.

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