Millet Risotto with Carrots

When I prepared the lemony lentil soup for the first time I was so excited about the taste of carrots sauteed with garlic, onion and herbs that I decided to use this as a base for my next risotto. So as last Friday my menu plan called for a millet risotto I got creative with cooking. Here is the result:

Ingredients (4 servings)

  • 2 tbsp. olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. fresh rosemary, minced
  • 1 tbsp. oregano
  • 1 bay leaf
  • 300g millet
  • 1 l chicken or vegetable broth
  • 4-5 tbsp. grated Parmesan cheese
  • 1/3 cup whipping cream.


Heat oil in large pot, add onions and saute until translucent. Add carrots, garlic, salt and pepper, rosemary, oregano and the bay leaf. Saute until carrots are tender. Add millet and saute for a bit. Cover with broth and let simmer. Add more broth as needed. When millet is done stir in the cheese and the whipping cream and let sit for five minutes.

This risotto makes a great side dish for any kind of chicken.


Leave a comment

Filed under side dish

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s