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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Start by rinsing the millet thoroughly under cold running water. Drain and set aside.

Step 2

In a medium saucepan, heat the vegetable broth over low heat to keep it warm.

Step 3

In a large, deep skillet or saucepan, heat the olive oil over medium heat.

Step 4

Add the finely chopped onion and sauté for 2-3 minutes, until it becomes translucent.

Step 5

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 6

Add the diced carrot, zucchini, and sliced mushrooms to the pan. Sauté the vegetables for 5-7 minutes, until they begin to soften.

Step 7

Stir in the millet and toast it in the pan for 2-3 minutes, stirring frequently to coat the grains in oil.

Step 8

Pour in the white wine and stir constantly until it is mostly absorbed by the millet.

Step 9

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.

Step 10

Five minutes before the millet is fully cooked, stir in the peas.

Step 11

Once the millet is cooked to your desired consistency, season the risotto with salt and black pepper to taste.

Step 12

If using, stir in the grated parmesan cheese until it melts and blends into the risotto.

Step 13

Remove the pan from heat and let the risotto sit for 2 minutes before serving.

Step 14

Garnish with chopped parsley and serve warm. Enjoy your Millet Vegetable Risotto!

Nutrition Facts

Serving size	2551.9 grams (2551.9g)

Amount per serving	% Daily Value*
Calories	2140

Total Fat 65.90g	84%
Saturated Fat 17.40g	87%
Polyunsaturated Fat 12.20g
Cholesterol 45mg	15%
Sodium 7172mg	312%
Total Carbohydrate 298.70g	109%
Dietary Fiber 32.70g	117%
Total Sugars 46.80g
Protein 74.30g	149%

Vitamin D 0IU	0%
Calcium 745mg	57%
Iron 13mg	73%
Potassium 4036mg	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.

Source of Calories

Fat: 28.4%

Protein: 14.3%

Carbs: 57.3%