Millet Risotto

Luxurious Italian Twist

Alright, let's get started. Heat up some oil in a large skillet over medium-high heat. Once it's nice and hot, toss in the shallots and garlic. Let them sauté until they turn translucent, which should take about 3 minutes. After that, it's time to add in the millet and mushrooms.

Alright, let's turn up the heat to high. Pour in the white wine and let the millet and mushrooms soak it up as it cooks off, which should take about 2-3 minutes. Once that's done, reduce the heat back to medium-high and mix in 1 cup of stock. Let the millet start soaking up the stock, which usually takes about 10 minutes. When it's absorbed, pour in another cup of stock and keep cooking, stirring occasionally, until the millet is nearly cooked through, which should be around 17-20 minutes.

Once the millet is cooked, lower the heat. Add the butter first, then sprinkle in the Parmesan and spinach. Cover it up and let the spinach wilt for about 2 minutes. Give it a good stir before serving, and don't forget to garnish with parsley, salt, and black pepper to your liking. Serve and Enjoy.