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Vegan Millet Risotto

Posted Aug 19 2012 4:25pm
on by healthymama

I don’t know if a dish with no rice can be called “risotto,” but it surely tastes like risotto! Rich, savory and satisfying it makes a complete meal if served with something simple and green: I served it with sauteed broccoli from the local farmers’ market. Whenever I make millet casseroles , I like to cook too much of this healthy grain and later use it in other dishes. If you have cooked millet, this vegan dish should only take 7 minutes of your time.

Millet is rich in protein, B-vitamins, calcium, iron, magnesium, potassium and zinc. It also has mild flavor and light texture, which makes it liked by kids, who may not be as excited about a bowl of chewy brown rice.

If brown rice works at your house, check out my  brown rice risotto with pumpkin, too.

If you still have millet left, consider my millet cookies.

Vegan Millet Risotto


1 cup butternut squash, peeled and cubed

2 cups cooked millet ( cook according to package instructions)

1/4 cup olive oil (don’t skimp here: you need to recreate cheese-like texture from dry flakes)

1 tsp. sea salt

1/2 cup non-dairy milk

pinch of cayenne pepper

4 heaping tbsp.  nutritional yeast flakes


In a medium pot, cover the squash with water. Bring to a boil and simmer until soft (about 4 minutes. ) Drain. In a large saucepan, saute the cooked squash in oil for 2 minutes. Add millet, milk, salt, pepper and yeast flakes. Mix everything well. Cover and  simmer for about 4-5 minutes. Serve.


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