Millet risotto with fennel and onion vegetables

Name: Millet risotto with fennel and onion vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Onions; 40 g Butter or margarine; 250 g Edible millet; 750 ml Vegetable broth (instant); 750 g Fennel tubers; 500 g Tomatoes; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Lemon Pepper; 1/2 TEASPOON Aniseed; 1/2 bunch flat leaf parsley; 7-10 Tbsp Cayenne pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Onions
40 g Butter or margarine
250 g Edible millet
750 ml Vegetable broth (instant)
750 g Fennel tubers
500 g Tomatoes
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Lemon Pepper
1/2 TEASPOON Aniseed
1/2 bunch flat leaf parsley
7-10 Tbsp Cayenne pepper

Directions

1
Onions peel, 1 chop finely. Heat 20 g fat in a pot and fry the onion in it until transparent. Add millet, sauté briefly and deglaze with 625 ml broth. Bring to the boil, cover and allow to swell at low heat for 15-20 minutes.
2
Clean the fennel, put the fennel greens aside. Wash the fennel and cut into slices or slices. Wash tomatoes, dab dry and dice. Peel garlic and press it through a garlic press.
3
Heat the oil in a pot and fry the garlic briefly. Add tomatoes and remaining stock and simmer at medium heat for about 15 minutes. Steam fennel for about 10 minutes in little boiling salted water.
4
Cut the remaining onions into slices. Heat 20 g fat in a pan and fry the onions in it. Briefly toss the drained fennel with the onions in the pan. Season with salt, lemon pepper and aniseed to taste.
5
Wash parsley, dab dry and cut into fine strips. Add to the tomato sauce and season with salt and cayenne pepper. Put millet on a plate and arrange the fennel on top. Pour some tomato sauce over it and add the rest of the sauce extra.
6
Serve garnished with fennel green.