Millet Vegetable Risotto Food

MILLET-VEGETABLE-RISOTTO

Millet-Vegetable-Risotto image

This is a very healthy yet tasty variation of the traditional risotto and its also much quicker in preparation. =)

Provided by Lalaloula

Categories Grains

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

3 kohlrabi
4 carrots
1 onion
125 g millet
350 ml vegetable broth
parmesan cheese
creme fraiche, with
herbs

Steps:

Wash and prepare the vegetables and dice them.
Give a little bit of oil into a heavy pot and steam the vegetables in that until firm to the bite.
Add the broth and the millet. On medium heat allow the millet to soak up the broth (for about 15 minutes).
Top with desired topping and serve.

GARDEN RISOTTO

Garden Risotto image

Provided by Ellie Krieger

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Steps:

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

VEGETABLE RISOTTO

Vegetable Risotto image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons each of butter and olive oil
1/2 cup finely chopped onion
1/2 cup each finely diced celery and carrot
1 1/2 cups short grain or Arborio rice
Minced garlic
5 cups simmering water
1 cup thawed frozen petite peas
Salt and freshly ground black pepper
1/2 cup grated fresh Parmesan cheese
1/4 cup chopped fresh basil leaves
1/4 cup toasted pine nuts, optional

Steps:

Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the onion and cook for 5 minutes or until golden brown. Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp. Add the rice and cook, stirring continuously, for 5 minutes or until toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and cook until rice has fully absorbed it. Continue this way until 1 1/2 cups water have been absorbed, then add 1 cup of boiling water.
After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for 10 minutes more. Add the peas and finish cooking the rice. Season to taste with salt and pepper. Right before serving, stir in the Parmesan cheese and basil. Garnish with pine nuts.
(If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.)

SUMMER MILLET RISOTTO

Summer Millet Risotto image

Provided by Barbara Kafka

Categories side dish

Time 1h10m

Yield 8 cups

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 medium-size onion, minced
2 medium-size garlic cloves, smashed, peeled and minced
2 cups millet
5 cups chicken broth, or vegetarian broth (see Micro-Tip)
2 small zucchini, cut in 1/4-inch dice
2 medium-size red bell peppers, cored, deribbed and cut in 1/4-inch dice
2 cups loosely packed basil leaves, chopped
3/4 cup pine nuts
2 teaspoons kosher salt
Freshly ground black pepper

Steps:

Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes.
Stir in millet and broth. Cook for 20 minutes. Stir in zucchini and peppers. Cook for 21 minutes. Stir in basil and pine nuts. Cook for 2 minutes.
Remove from oven. Stir in salt and pepper.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams

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