Millet risotto

Ingredients for 4 servings:

• 3 beetroot bulbs
• 200 g millet
• 600 ml vegetable stock
• 2 shallots
• 1 garlic clove(s)
• 2 tbsp oil
• 1 orange(s), squeezed
• 1 tsp forest honey
• Sea salt and pepper
• 200 g goat’s cheese
• 1 bunch parsley, flat-leaf, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple, delicious, vegetarian

Remove the beetroot stems, wash carefully, and cook in plenty of water for 30 minutes. Rinse the beetroot, peel, and finely dice. Wash the millet and simmer in vegetable stock for 12-15 minutes. Finely chop the shallots and garlic and sauté in oil. Add the beetroot, orange juice, and honey to the shallots and simmer for 10 minutes. Stir in the millet, season with salt and pepper. Before serving, scatter dollops of goat cheese over the risotto and sprinkle with parsley. If you need to cook it faster, you can also use pre-cooked beetroot. 465 kcal per serving.