Millet Risotto With Fennel -

Millet Risotto With Fennel

Ingredients

1 large beefsteak tomato
1¼ cups (300 ml) chicken stock
1 large fennel bulb
1 large onion
1 clove garlic
1 tbsp (15 ml) olive oil
½ cup (125 ml/120 g) millet
⅓ cup (75 ml/40 g) freshly grated Parmesan cheese
Salt and freshly ground pepper

Details

Serves: 2

Method

Score the tomatoes crosswise, blanch, peel, quarter and purée. Combine the tomatoes and stock. Bring to a boil and cook on low heat for a few minutes.

Slice the fennel finely. Set the leaves aside. Finely chop the onion and garlic. Heat the oil, stir in the onion and garlic, and gently sauté on low heat until translucent. Stir in the fennel and millet and cook briefly. Gradually add the tomato mixture, making sure that the millet is covered with liquid and stirring often. Cook for about 20 minutes.

Stir in the Parmesan and season with salt and pepper. Chop the fennel leaves and sprinkle on top, if desired.

TIP:- Fennel isn't everyone's favorite. In this recipe, you can substitute diced peppers, carrots, celery, eggplant (aubergine), mushrooms or asparagus. Asparagus and mushrooms cook faster and shouldn't be added until the last 10 minutes of cooking time.

Per serving:- approx. 393 calories 20 g protein, 14 g fat, 51 g carbohydrates

Related food category:

• Rice, Grain and Pulses