Multicolored millet risotto

4 servings

40 minutes

Colorful millet risotto is an original interpretation of the classic Italian dish where millet replaces traditional rice, giving it a delicate texture and nutty flavor. This dish is filled with vibrant colors thanks to fresh vegetables: carrots, celery, leeks, and green peas. The risotto is cooked in vegetable broth with the addition of aromatic herbs, creating a fragrant and rich combination. The finishing touches are butter, parsley, and crunchy pine nuts that add velvety softness and a hint of spiciness to the dish. It’s an ideal option for a light lunch or dinner that delights the eye and warms the soul while preserving the spirit of Italian cuisine in a new and unusual reading.

Energy value per serving

• Calories: 721.7
• Proteins: 20.6g
• Fats: 35.1g
• Carbohydrates: 89.1g

Ingredients

• Roasted pine nuts: 50 g
• Celery stalk: 3 pc
• Carrot: 300 g
• Leek: 4 stem
• Frozen green peas: 300 g
• Vegetable broth: 600 ml
• Onion: 1 head
• Garlic: 1 clove
• Millet: 300 g
• Bay leaf: 1 pc
• Vegetable oil: 4 tbsp
• Parsley: 2 bunch
• Butter: 30 g
• Provencal herbs: 1 tsp
• Salt: to taste
• Ground black pepper: to taste
• Lemon juice: 1 tbsp

Cooking steps

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

   Required ingredients:

   • Carrot: 300 g
   • Celery stalk: 3 pieces
   • Leek: 4 stems
   • Frozen green peas: 300 g
   • Vegetable broth: 600 ml

2. At this time, clean the onion and garlic and chop finely. Heat vegetable oil in a wide pot over medium heat. Add the onion and garlic, sauté. Stir in the carrot, celery, and leek, and sauté for 3 minutes.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 1 clove
   • Vegetable oil: 4 tablespoons
   • Carrot: 300 g
   • Celery stalk: 3 pieces
   • Leek: 4 stems

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

   Required ingredients:

   • Millet: 300 g
   • Vegetable broth: 600 ml
   • Bay leaf: 1 piece
   • Provencal herbs: 1 teaspoon
   • Frozen green peas: 300 g

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

   Required ingredients:

   • Parsley: 2 bunchs
   • Butter: 30 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Lemon juice: 1 tablespoon
   • Roasted pine nuts: 50 g