Colorful Millet Risotto
Risotto • Italian
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 0 oz
- Celery stalk 3 pieces
- Carrot 10 oz
- Leek 4 stalks
- Frozen green bean pods 10 oz
- Chicken Broth 20 fl oz
- Onion 1 head
- Garlic 1 clove
- Millet 10 oz
- Bay leaf 1 piece
- Vegetable Oil 4 tablespoons
- Parsley 2 bunches
- Butter 0 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
