Cauliflower, Spinach and Peanut Millet Risotto

This is the perfect mid-week meal as it is quick, simple, filling and delicious, and leftovers heat up perfectly for a quick lunch or dinner throughout the week.

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A simple and tasty millet risotto recipe combining my favourite ingredients. Ideal as a side dish to your favourite protein or as a filling main meal.

I am taking it back to one of my favourite recipes which I begun making a few years ago when I first got into trying new grains and adding peanut butter to everything! When I got into cooking for myself and becoming more educated on what I should be eating, I made many dishes like this as they are hearty, warming, filling and I can add what I want to them depending on what I’m fancying at the time.

To be honest I had forgotten how good this dish was until I remade it and I love it as much as I ever did. The secret ingredient for me really is the peanut butter and I use crunchy peanut butter as I prefer texture in most of my dishes. The peanut butter works really well with millet as once cooked millet is a super creamy little grain and mixed with peanut butter it creates a heavenly creamy taste and texture which pairs beautifully with cauliflower and spinach. I also add a small amount of tomatoes to this recipe as they also compliment it nicely and equally sun-dried tomatoes I think would be perfect.

I hope you enjoy these, and if you make them please let me know and leave your comments! 🙂 xo

Cauliflower, Spinach and Peanut Millet Risotto
Prep time
Cook time
Total time
Recipe type: vegan
Cuisine: main, risotto
Serves: Serves 2 - 3
  • 120g millet
  • 1.5 cups water
  • 1 tsp coconut oil
  • 1 onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 1 chili, seeds removed and minced
  • 1 small cauliflower, broken into florets
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • ¼ tsp cinnamon
  • ½ tsp fine sea salt
  • 2 tbsp crunchy peanut butter
  • 1 large tomato, chopped
  • 1 tbsp tomato purée
  • 1 cup stock
  • 2 large handfuls spinach, washed
Cook the millet:
  1. Toast the millet in a dry pan for 4-5 minutes until it smells fragrant. Add 1.5 cups water to the millet and bring to a boil, then turn down heat and simmer on low for approximately 15 minutes or until water is absorbed. Leave to sit, covered, off the heat, for 10 minutes then fluff with a fork and set aside.
  1. Heat the coconut oil in a large pan over medium heat. Add the onion, garlic, ginger and chili for approximately 5 minutes. Then add the cauliflower, spices and salt and stir to coat the mixture.
  2. Add the chopped tomato, peanut butter and stock, stir well and cover. Simmer for approximateky 10 minutes or until the cauliflower is tender but not mushy(!)
  3. Add the spinach and cook for a few minutes until wilted.
  4. Stir the millet through the mixture and make sure it is well combined.
  5. Serve warm on its own or topped with toasted peanuts (optional), vine tomatoes and meat-free substitute.



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