Millet risotto with salami

Ingredients for 3 servings:

• 2 tbsp butter
• 1 onion(s)
• 150 g millet
• 500 ml tomato(s), pureed, or tomato juice
• some water or broth
• 200 g salami, in one piece
• 1 bunch of parsley
• 100 g cheese (Emmental)
• salt and pepper
• 1 clove(s) garlic, nB

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Without salami also suitable as a filling for vegetables and poultry

Peel and finely dice the onion. Melt the butter in a large saucepan. Sauté the onion until translucent. Add the millet and stir until all the grains are coated with a film of fat. Pour in the passata, add a little more water or broth if desired, and bring to a boil. Cover and let it simmer for 20 minutes over low heat. Season generously with salt and pepper before further processing. Peel the salami and cut into small cubes. Fry in a pan without any additional fat until not too crispy, then briefly fry the garlic. Wash, dry, and finely chop the parsley. Mix it into the cooked millet along with the salami (you can drain off any excess fat) and the cheese. Season again to taste. Serve with a fresh green or mixed salad with chive and yogurt dressing.