Millet Risotto

This combines the creamy comfort of risotto with the soft tang of artichoke hearts. Instead of butter and white rice, this is made with coconut oil and protein packed millet.


  • 3 tablespoons coconut oil
  • 1 red onion, finely chopped (or one fennel bulb)
  • 1 cup coarsely chopped fresh mushrooms (or 1 red bell pepper, diced; or 1 can diced tomatoes)
  • 1 small acorn or butternut squash, diced (or one large yam or sweet potato, diced)
  • 1-2 handfuls fresh herbs (parsley, basil, cilantro…), chopped (or 1 tsp each dried oregano & thyme)
  • 1 tsp sea salt
  • 1 cup filtered water
  • 1 cup millet
  • 4 cups (or 1 box, 950mL) organic low sodium vegetable broth
  • 1 1/2 cups artichoke hearts, water packed, sugar and additive free (about 6-8 hearts), quartered
  • fresh pepper


  1. In a large pot over medium-high heat, heat the oil. Add the onions (or fennel), mushrooms (or peppers), herbs, and salt; and sauté, stirring frequently until softened (about 5-10 minutes).
  2. Add the squash (or yams) and water, bring the heat to high, and add the millet.
  3. Boil the mixture, stirring, for 5-10 minutes or until liquid has been almost completely absorbed.
  4. Add 2 cups broth, bring to boil, then lower heat to low, cover, and simmer for 20 minutes.
  5. Stir, add the remaining broth, and simmer another 10-15 minutes, so the mixture isn’t quite soup but stays very moist.
  6. The millet should be tender and at least doubled in size.
  7. Add the artichoke hearts at the last few minutes of cooking.
  8. Season with pepper and serve warm.

Serves 4