Millet risotto

Ingredients for 4 servings:

• 1 onion(s)
• 1 parsnip(s)
• ¼ piece(s) celeriac
• 1 stalk(s) leek
• 150 g mushrooms
• 200 g millet
• 450 ml vegetable stock
• 3 tbsp oil (sunflower oil)
• 3 tbsp sunflower seeds
• ½ bunch parsley, flat
• 150 ml oat drink or soy drink
• Salt
• pepper
• 1 tsp curry powder (heaped tsp)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Basic recipe – can be modified according to the season

Peel and roughly dice the onion. Quarter the parsnip lengthwise and then finely dice. Clean the leek and slice into thin rings. Peel the celeriac and finely dice. Halve the mushrooms and slice. Bring the vegetable stock to a boil in a saucepan. Rinse the millet thoroughly with warm water to remove any bitterness. Then add it to the boiling water. Let it swell over a low heat for about 15 minutes, stirring frequently. Meanwhile, dry the sunflower seeds in a pan. Heat the sunflower oil in another pan and fry the diced onion for 3-4 minutes until they begin to become translucent. Then add the parsnip, celery, and leek and fry for another 3 minutes. Now add the mushrooms and fry everything until the vegetables are tender. Wash the parsley, dry it, finely chop it, and set aside. Mix the soaked millet into the cooked vegetables. Add the oat milk or soy milk and mix well. Season with salt, pepper, and curry powder. Serve the millet risotto on plates, sprinkle generously with parsley, and garnish with the sunflower seeds. Tip: Depending on the season and taste, other vegetables can be used. Pumpkin seeds or sesame seeds are also good substitutes for sunflower seeds.