Name: Beetroot anise millet risotto with warm green salad
Yield: Serves 3–4
Ingredients: 1 litre (4 cups) bouillon stock or bone broth; 450 g beetroot, peeled and cubed; sea salt and freshly ground pepper; 200 g (1 cup) millet, soaked overnight, rinsed and drained; 2 cloves garlic, finely chopped; 1 small white onion, diced; 3 tbsp ghee; 3 tsp fennel seeds, plus 1 tsp extra to decorate; 250 ml (1 cup) water; 1 shallot or ½ leek, sliced; 1 tbsp ghee; 25 g (¼ cup) grated Parmesan (optional); 2 tbsp Dijon mustard; 1 tbsp chopped parsley; 3 handfuls of mixed greens (such as spinach, romaine and rocket); ½ head of red chicory, leaves separated; sea salt and freshly ground black pepper, to taste; ½ tbsp apple cider vinegar

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

Millet is one of my favourite grains. It contains more vitamins, minerals and protein than rice, and has a mellower flavour than quinoa, but you can use it in much the same way as you would the other grains. Its cheaper price tag also wins a place in my heart! The roasted beetroot adds another level of indulgence to this deliciously warming risotto. This is a very Kapha-friendly recipe – great for winter when you want to feel warm and hibernate, but don’t want to feel too sluggish.