Millet Vegetable Risotto
Delight in the wholesome comfort of this Millet Vegetable Risotto, a healthy twist on a classic Italian dish that swaps traditional rice for nutrient-rich millet. Brimming with vibrant veggies like carrots, zucchini, mushrooms, and sweet peas, this creamy risotto is elevated with the subtle tang of dry white wine and the option of melted Parmesan cheese for a luxurious finish. The millet is gently toasted before being simmered in warm vegetable broth, allowing it to absorb rich flavors while maintaining a delightful, slightly chewy texture. Ideal for a weeknight dinner or a vegetarian main course, this millet risotto is not only delicious but also packed with fiber, protein, and essential nutrients. Serve it warm with a garnish of fresh parsley for a rustic, nourishing meal perfect for savoring with family or friends.
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Recipe Information
Ingredients
- 1 cup millet
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 1 medium (diced) carrot
- 1 medium (diced) zucchini
- 1 cup (sliced) mushrooms
- 0.5 cup peas
- 0.5 cup dry white wine
- 0.5 cup (grated, optional) parmesan cheese
- 2 tablespoons (chopped, for garnish) parsley
- 0.5 teaspoons (to taste) salt
- 0.25 teaspoons (to taste) black pepper
Instructions
Start by rinsing the millet thoroughly under cold running water. Drain and set aside.
In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
In a large, deep skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes, until it becomes translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the diced carrot, zucchini, and sliced mushrooms to the pan. Sauté the vegetables for 5-7 minutes, until they begin to soften.
Stir in the millet and toast it in the pan for 2-3 minutes, stirring frequently to coat the grains in oil.
Pour in the white wine and stir constantly until it is mostly absorbed by the millet.
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir frequently, allowing the millet to absorb the broth before adding more. Continue this process for about 20-25 minutes, until the millet is tender but still slightly chewy and the mixture is creamy.
Five minutes before the millet is fully cooked, stir in the peas.
Once the millet is cooked to your desired consistency, season the risotto with salt and black pepper to taste.
If using, stir in the grated parmesan cheese until it melts and blends into the risotto.
Remove the pan from heat and let the risotto sit for 2 minutes before serving.
Garnish with chopped parsley and serve warm. Enjoy your Millet Vegetable Risotto!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7172 mg | 312% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 46.8 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4036 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
