Millet, Kale and Lemon "Risotto"
12 min total time
35 min serves
Although millet won’t get you exactly the same consistency in this recipe as going with Arborio rice, the traditional choice for a risotto, it still is a rich, filling meal using an interesting little grain typically sidestepped for more mainstream choices.
Directions for: Millet, Kale and Lemon "Risotto"
cup vegetable stock
cup half and half cream
Tbsp canola oil
yellow onion, diced
clove garlic, minced
Tbsp unsalted butter
Granny Smith apple, peeled and diced
cup uncooked millet
cup kale leaves, torn
cup fresh spinach, well-packed
lemon, zested and juiced
cup Parmesan cheese, freshly grated
salt and pepper to taste
1. Place the stock and half and half into a medium pot and bring to a simmer on medium-high heat. Reduce to low heat to keep warm.
2. Heat the canola oil on medium-high heat in a large pan. Add the onion and garlic. Cook until softened, approximately 5 minutes.
3. Add the diced apple and paprika and let cook for another 5 minutes, stirring occasionally.
4. Place the millet, kale and spinach into the pan, stirring well to incorporate. Reduce to medium heat and let cook until millet has absorbed excess liquid and oil, about 1 minute.
5. Take 1 cup of the hot stock mixture and add it to the pan, stirring regularly. Once the liquid has been absorbed by the millet, add another cup of hot liquid.
6. Continue this process of adding and stirring until the millet has soaked up all of the liquid and the consistency is thick and creamy, about 18-20 minutes.
7. Stir in the lemon juice, zest and Parmesan and let cook for another 3 minutes.
8. Season to taste with salt and pepper and serve!
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