Colorful vegetable hirsotto with cheese

Ingredients for 2 servings:

• 1 onion(s)
• 2 tbsp oil
• 750 ml vegetable stock
• 200 g millet
• 500 g vegetables of your choice, leftovers are also welcome
• ½ tsp curry powder
• n. B. Nutmeg
• e.g. chopped parsley
• 50 g Gouda, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Dice the onion and sauté in hot oil in a pan until translucent, then add the stock. Rinse the millet in a sieve under running water and add it. Bring to a boil and simmer for 5 minutes. Then, turn off the stove and let it swell for about 25-30 minutes. In the meantime, sauté any vegetables of your choice; you can also use up leftovers. Season the millet with curry, nutmeg, and chopped parsley. Finally, fold in the cheese and the sautéed vegetables. Tip: If you’re in a hurry, you can also use a package of frozen buttered vegetables.