Prep 15 mins
Cook 20 mins
This is a very healthy yet tasty variation of the traditional risotto and its also much quicker in preparation. =)
- 3 kohlrabi
- 4 carrots
- 1 onion
- 125 g millet
- 350 ml vegetable broth
- parmesan cheese
- creme fraiche, with
- Wash and prepare the vegetables and dice them.
- Give a little bit of oil into a heavy pot and steam the vegetables in that until firm to the bite.
- Add the broth and the millet. On medium heat allow the millet to soak up the broth (for about 15 minutes).
- Top with desired topping and serve.
Quite tasty. I subbed the kohlrabi with rutabaga, because that's what's in season now and I have tons of it. The taste was great but the millet didn't seem completly cooked at the end. I would suggest using more broth and cooking a little longer next time. Made for the March 09 veggie swap.