Millet risotto with pumpkin seeds

Ingredients for 2 servings:

• 20 g butter
• 1 small onion(s), diced
• 2 carrots, diced
• 200 g millet
• ½ liter vegetable broth
• salt and pepper
• 1 garlic clove(s)
• 4 tbsp pumpkin seeds
• 4 tbsp oil (sunflower oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the diced onion and carrot in butter. Add the washed and drained millet and roast for a few minutes. Add the hot vegetable stock, bring to a boil briefly, and let the millet swell for 20 minutes with the lid closed and the heat on low. Season with salt, pepper, and garlic. Roast the pumpkin seeds in oil and stir into the millet just before serving, so they’re still crispy.