I got the idea for a millet risotto recipe from this site for “clean” recipes, which I discovered through GOOP. I pretty much wanted to try every recipe on there (or a vegetarian version of those that had meat), but was particularly intrigued by the sound of a millet risotto.
Risotto is one of my weaknesses. It’s the carb-lover in me that can’t get enough of the often creamy, rich and delicate rice dish. On the other hand, a good rice risotto often requires arborio or another starchy, white rice. As a result, I try to limit my intake as much as possible. I like even my favorite guilty pleasures to have at least some nutritional value (thanks, guacamole, for coming in handy in that department).
Whole Grain Millet, on the other hand, is a good source of fiber and protien. I bought some awhile ago and was stumped with what to do with it (I was thinking a sweet pudding-type dish) until I saw a recipe for artichoke risotto in the clean, elimation diet recipe guide. I tried to vary the flavors a bit with some nutritional yeast, kalamata olives and parsley. If you’re so inclined, you might even want to add some white wine from the start as well. Like risotto, this dish does require a bit of stirring and attention. Still, the preparation is otherwise quite simple. Great for a week night when you’re tired but don’t want to give up on the hope of a nice, healthy and luxurious dinner (story of my life these days).
Makes: 4 servings
Mediterranean Millet Risotto:
1/2 red onion, finely diced
2 tablespoons olive oil
2 cloves garlic, minced or thinly sliced
1 cup millet
1 cup water
4 cups vegetable broth
1 can or jar artichoke hearts, drained (look for ones that are oil and additive free) and roughly chopped
20 kalamata olives, drained and chopped
1/3 cup Italian parsley, finely chopped
2 tablespoons nutritional yeast
1/2 teaspoon dried oregano
salt and pepper to taste
1. In a large pot over medium-high heat, add oil, onion and garlic. Saute until onion is transluscent, about 5 minutes. Add millet and 1 cup water. Bring to a boil.
2. Meanwhile, in a separate, small pot, heat vegetable broth. Add 1/2 cup heated broth to millet once millet has absorbed most, but not all, of the water. Stir until liquid is again mostly absorbed, then add another 1/2 cup of broth. Keep repeating this process until there is no more broth, about 25 minutes.
3. After you have added your last 1/2 cup of broth and risotto is still somewhat soupy, add remaining ingredients. Stir until risotto is desired texture. Add salt and pepper to taste.