a clean + comforting fall risotto

Fall is fully upon us which means it’s time for delicious warm and cozy meals to offset the plunging temperatures.  To me warm comfort food is as good for the soul as it is for the body especially when shared with your loves and a nice bottle of red wine.

While I tend to change the way I eat with the seasons, it still remains important to me to keep my dishes as clean as possible.  It becomes easy and tempting to indulge in less healthy ingredients in the cold months with pastas and meats,  so I like to look for alternatives that keep my food as close to how it’s found in nature as possible without compromising any taste.

I came across and tested this recipe created by “clean chef” and wellness coach,  Jenny Nelson,  for a millet risotto.  Millet is grain that is protein rich, gluten-free and high in iron and phosphorus. Using it in lieu of rice for this risotto recipe was such a lovely surprise.  You may be skeptical but it is delicious, and while this is a dairy free dish, it still takes on the consistency of a risotto with dairy.  I have added it to my menu for an upcoming dinner party this weekend as it is a perfect main course for a fall dinner party.

Jenny Nelson's Millet Risotto

I’ve slightly adapted this recipe based on my experience with it.
{makes 4 servings}

Ingredients:
3 tablespoons coconut oil or olive oil
1 large shallot, finely chopped
1 cup coarsely chopped fresh mushrooms {I used a variety of shitake, button and enoki}
1 cup millet
1/2 teaspoon oregano
1/2 teaspoon thyme
2 cups artichoke hearts
4-6 cups french onion soup or organic free-range chicken broth

In a large pot over medium-high heat, heat the oil with the shallots and mushrooms, and cook, stirring frequently until softened {about 5-7 minutes}.

Add cup of water, bring the heat to high, and add the millet and stir.  Once it simmers, lower heat to medium and start to add the stock 1/2 cup at a time, stirring after each addition, every few minutes. When the stock has been almost completely absorbed after each addition, keep adding more, so the mixture is constantly moist but the liquid has evaporated to a point where it is not soup like.

Keep doing this until millet is tender and you will see it has at least doubled in size {about 20-30 minutes}. In the last few minutes of cooking, add the oregano, thyme and artichoke hearts. Season with salt and pepper and serve warm.

The depth of flavors with the earthy combination of mushrooms and tangy artichoke hearts make this recipe absolutely delicious.

Bon appetit!
~Emmanuelle
Xo

P.S. if you are interested in more clean recipes by Jenny, you can find several here via GOOP.

About Emmanuelle

Event Planning & Public Relations in the Boston Area specializing in fashion, beauty, textiles & consumer goods.
This entry was posted in recipes and tagged , , , . Bookmark the permalink.

One Response to a clean + comforting fall risotto

  1. Pingback: hosting a fall dinner party | what to make & wear | Poise Boston

Leave a Reply

Your email address will not be published. Required fields are marked *