Summer Millet Risotto

Name: Summer Millet Risotto
Yield: Makes 3 Cups to Serve 4 Generously
Ingredients: 2 cloves garlic, smashed, peeled, and finely chopped; ¾ cup loosely packed basil leaves, chopped (about 3 tablespoons); 2½ cups Extra-Rich Chicken Stock or Fake Chicken Stock; 2 ounces (about ½ cup) zucchini in ¼-inch dice; Kosher salt; Freshly ground black pepper; 2½ cups Extra-Rich Chicken Stock or Fake Chicken Stock; ¾ cup millet; 1½ ounces (⅓ cup) finely chopped white onion; 3 tablespoons olive oil

Preparation info

Makes 3 Cups to Serve
4
Generously

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Millet is one of our oldest and smallest grains. While this risotto can be made with rice following the steps, it has the advantages of offering better nutrition and being reheatable. It also tastes good but is not as creamy as a rice risotto.

Ingredients

3 tablespoons olive oil
1½ ounces (⅓ cup) finely chopped white onion</

Main course
Summer
Gluten-free

Method

Heat the oil in a 9-inch saucepan over medium-high heat until it shimmers. Add the onion and cook for a minute, or until translucent. Add the millet and 1¾ cups of the chicken stock. Bring to a boil; reduce th