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Millet risotto with pesto and blistered tomatoes
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Creamy millet risotto - a gluten-free twist on classic rice dish.
Ingredients:
  • 1L (4 cups) vegetable liquid stock
  • 750ml (3 cups) boiling water
  • 36.40 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 295g (1 1/2 cups) millet, rinsed, drained
  • 80g baby spinach leaves, plus extra, to serve
  • 20g butter, chopped
  • 250g cherry tomatoes, halved
  • 120g goat's cheese, crumbled
  • 40.00 gm fresh gluten-free basil pesto
Instructions:
  • In a large heatproof bowl, mix the stock and water together. Microwave until hot. Set aside to keep warm.
  • In a large frying pan over medium heat, heat 1 1/2 tablespoons of oil. Sauté the onion for 3 minutes until soft. Then, add the garlic and cook for 2 more minutes until aromatic. Finally, stir in the millet for 1 minute until coated evenly.
  • Pour in the stock mixture until the millet is just covered. Stir constantly until absorbed. Repeat this process, letting the liquid absorb before adding more stock, for about 30 minutes or until the millet is tender. Add the spinach and half of the butter, then season to taste. Keep warm before serving.
  • Heat the rest of the butter and oil in a small non-stick pan over high heat. Saute the tomato until tender and caramelized, about 6 minutes, stirring occasionally. Season to taste.
  • Combine half of the tomato mixture and cheese into the risotto, then drizzle with pesto and layer the remaining tomato mixture and cheese on top. Finish with a sprinkle of extra spinach.

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