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.