SUMMER MILLET RISOTTO
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
MILLET-VEGETABLE-RISOTTO
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
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.
SUMMER RISOTTO
A deliciously creamy summer risotto packed full of veg and seasonal flavours. Not too rich, this is the ideal summer main course
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
- While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
- Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
- Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.
Nutrition Facts : Calories 674 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 83 grams carbohydrates, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium
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