Butter turnip millet risotto

Ingredients for 4 servings:

• 2 millet
• 2 onions
• 6 tbsp oil or margarine
• 3 vegetable broth
• herbal salt
• 500 g turnip(s) (butter turnips)
• Pepper, fresh
• 6 tbsp margarine
• 1 lemon(s), the juice
• 1 bunch parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place the millet in a sieve and rinse under hot running water. Peel and finely dice the onion. Add 4 tablespoons of the oil or margarine to a saucepan and heat. Then let the diced onion become translucent, add the millet and fry briefly. Then deglaze with the vegetable stock. Cover the millet and cook over medium heat for about 15 minutes until al dente. Then add a little salt. In the meantime, wash and trim the turnips, but do not peel them. Then cut them into small cubes and sauté them in a little salted water for about 10-15 minutes until crisp. Melt the remaining 2 tablespoons of oil or margarine in a saucepan. Lightly fry the turnip cubes in it, seasoning with salt and pepper. Then add the turnips to the millet in the pan and mix. Heat the 6 tablespoons of margarine and vigorously whisk in the lemon juice. Season with herb salt and pepper and pour over the millet risotto. Sprinkle with chopped fresh parsley and serve.