Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Millet and Vegetable Risotto
40 min.
Time:
531
calories
Calories:
Health Score:
97 / 100
Ingredientsfor
- Ingredients
- 300 grams carrots
- 3 stalks Celery
- 4 scallions
- 300 grams Frozen pea
- 600 milliliters Vegetable broth (from the jar)
- 1 onion
- 1 garlic clove
- 4 Tbsps vegetable oil
- 300 grams Millet
- 1 bay leaf
- 2 bunches parsley
- 30 grams butter
- 2 Tbsps lemon juice
- salt
- peppers
Preparation
1.
Trim, peel and finely chop the carrots. Trim and rinse the celery, cut in half lengthwise and then into thin slices. Brush the scallions, cut off the ends and chop into thin rings.
2.
Heat the broth.
Peel the onion and garlic, sauté in some oil and then add the vegetables. Sauté for another 3 minutes and then stir in the millet. Pour in the hot broth, add the bay leaf, cover and simmer over low heat for 20 minutes.
3.
Mix in the peas and leave to heat through for another 5 minutes.
Toast the pine nuts in a dry skillet.
Rinse and finely chop the parsley and mix into the risotto, along with the butter. Season with salt and pepper.
Serve the risotto showered with the pine nuts.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |