Millet risotto with fried mushrooms

Millet risotto with fried mushrooms

Total: 40 min. | Active: 40 min.
Nutritional value / person: 568 kcal
, Fat: 28 g
, Carbohydrate: 50 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare

1 shallot
1 garlic clove
50 g Graubünden mountain cheese

Millet risotto

1 tbsp butter
250 g yellow millet
1 sprig rosemary
3 dl white wine
6 dl mushroom stock
salt and pepper to taste


400 g mixed mushrooms cardarelli, a pezzettini) (e.g. mushrooms, egg sponges, and herbalseitlinge)
1 shallot
2 sprigs rosemary
80 g organic almonds with rosemary
3 tbsp clarified butter
¼ tsp salt
a little pepper
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How it's done

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To prepare

Peel and finely chop the shallot, mince the garlic. Roughly grate the cheese.

Millet risotto

Heat the butter in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the millet and rosemary, sauté for approx. 2 mins. while stirring.

Pour in the wine and stock, simmer for approx. 15 mins., stirring frequently. Remove the rosemary, stir in the cheese, season.


Cut the mushrooms into pieces, peel and finely chop the shallot. Finely chop the rosemary, coarsely chop the almonds.

Heat the clarified butter in a non-stick frying pan. Reduce the heat, add the mushrooms, stir fry for approx. 10 mins.

Add the shallot, fry for approx. 5 mins. Add the rosemary and almonds, mix and season. Plate up the millet risotto with the mushrooms.

Good to know
Tip: Use porcini stock instead of mushroom stock.

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