Farro and Millet Risotto
Ingredients
The grains
-
¾
cup
uncooked millet
-
2
cups
semi-pearled farro
The base
-
4
tablespoons
extra virgin olive oil
-
¼
cup
unsalted butter
-
2
medium
yellow onions, thinly sliced
-
1
clove
garlic, smashed and chopped
-
roughly 7
cups
vegetable broth
The finishing touches
-
2
big handfuls
freshly grated Parmesan
Optional add-ins
-
to taste
chopped asparagus
-
to taste
whole peas
-
to taste
roasted delicata squash
-
to taste
curried brown butter
-
to taste
chopped chives
Instructions
- Toast the millet in a saucepan until golden and fragrant, then add water, oil, and salt, cover and cook until grains are tender.
- In a separate pot, heat oil, butter, onions, and salt until onions are translucent, then add garlic and cook briefly.
- Stir in the farro and cook for a few minutes before adding broth incrementally until the farro is cooked through.
- Once cooked, mix in half of the millet and adjust the consistency with more broth if necessary.
- Stir in most of the Parmesan, taste and season as needed, then serve hot topped with remaining Parmesan and any optional add-ins.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
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