VEGETARIAN

Colorful Millet Risotto

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Optionally, you can serve sambal oelek or hot chili sauce with the dish. Source: John Brown "Vegetarian Cuisine for Food Lovers"

Ingredients

Toasted Sesame - 1.8 oz
Celery stalk - 3 pieces
Carrot - 10.6 oz
Leek - 4 stalks
Frozen green bean pods - 10.6 oz
Chicken Broth - 20 fl oz
Onion - 1 head
Garlic - 1 clove
Millet - 10.6 oz
Bay leaf - 1 piece
Vegetable Oil - 4 tablespoons
Parsley - 2 bunches
Butter - 1.1 oz
Herbes de Provence - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Peel the carrot and chop it into small cubes. Wash the celery, peel it, cut it in half lengthwise, and slice it thinly. Wash the leek, clean it, and cut it into rings. Thaw the peas. Heat the vegetable broth in a pot.

Step 2

Meanwhile, peel the onion and garlic and chop them finely. Heat the vegetable oil in a wide pot over medium heat. Add the onion and garlic, and sauté. Stir in the carrot, celery, and leek, and sauté for 3 minutes.

Step 3

Add the millet. Pour in the vegetable broth, add the bay leaf and herbs. Cook for 20 minutes with the lid on over low heat, then stir in the peas. Cover with a lid, remove from heat, and let it sit for 5 minutes.

Step 4

Wash the parsley, separate the leaves. Set aside a few leaves for garnish, and chop the rest. Stir the pieces of butter and parsley into the risotto. Season with salt, pepper, and lemon juice. Sprinkle with pine nuts and garnish with parsley leaves.