Vegetable risotto with millet
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 250 g Carrots
- 100 g Sugar Peas
- 7-10 Tbsp Salt
- 200 g Courgette
- 375 g Champingnons
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 150 g Edible millet
- 7-10 Tbsp 1 l vegetable stock (purely vegetable))
- 1 Pot of chervil
- 200 g Cream cheese (2,5 % fat)
Directions
- 1
Peel, wash and slice the carrots. Clean the sugar peas (cut off the blossoms and stem base and remove the threads on both sides of the pod) and wash them. Cook in boiling salted water for seven minutes.
- 2
Then drain. Clean and wash the zucchini and mushrooms. Cut the zucchini into slices, halve the mushrooms. Heat oil in a pan. Brown the mushrooms in it, add the zucchini and season with salt and pepper.
- 3
Wash the millet, sauté briefly and top up with the stock. Cook for 20 minutes at medium heat. In the meantime, pluck the chervil leaves from the stalks. Fold the pre-cooked vegetables and chervil into the millet.
- 4
Refine with cream cheese. Season again and serve.
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