Millet Risotto With Pesto And Blistered Tomatoes Recipe

Recipe By Slurrp

This Millet Risotto with Pesto and Blistered Tomatoes is a delicious and nutritious twist on traditional risotto. Made with millet instead of rice, it is gluten-free and packed with fiber and protein. The creamy texture of the millet pairs perfectly with the vibrant flavors of homemade pesto and blistered tomatoes. This dish is easy to make and can be enjoyed as a main course or a side dish. It's a great way to incorporate more whole grains into your diet.

4.4
11 Rating -
Rate
Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Millet Risotto With Pesto And Blistered Tomatoes
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Ingredients for Millet Risotto With Pesto And Blistered Tomatoes Recipe

  • 1/4 cup Millet
  • 1/2 tablespoon Olive Oil, Divided
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1 cup Vegetable Broth
  • 1/4 cup Fresh Basil Leaves
  • 0.06 cup Pine Nuts
  • 1/2 cloves Cloves Garlic
  • 0.06 cup Grated Parmesan Cheese
  • 0.06 cup Olive Oil
  • 1/4 pint Cherry Tomatoes
  • As required Salt And Pepper To Taste
  • as per your need Fresh Basil Leaves, For Garnish

Directions: Millet Risotto With Pesto And Blistered Tomatoes Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.
  • STEP 2.Add millet to the saucepan and toast for a few minutes, stirring constantly.
  • STEP 3.Slowly add vegetable broth to the saucepan, about 1/2 cup at a time, stirring frequently until the liquid is absorbed.
  • STEP 4.Continue adding vegetable broth and stirring until the millet is cooked and has a creamy consistency, about 25-30 minutes.
  • STEP 5.While the millet is cooking, prepare the pesto by blending fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor until smooth.
  • STEP 6.In a separate pan, heat olive oil over medium-high heat. Add cherry tomatoes and cook until they start to blister and burst.
  • STEP 7.Once the millet is cooked, stir in the pesto and season with salt and pepper to taste.
  • STEP 8.Serve the millet risotto topped with blistered tomatoes and garnish with fresh basil leaves.
  • STEP 9.Enjoy hot as a main course or as a side dish with grilled chicken or fish.

Cooking Tips

  • Toasting the millet before cooking enhances its nutty flavor.
  • Add a splash of white wine to the risotto for extra depth of flavor.
  • Feel free to customize the pesto by adding other herbs like parsley or cilantro.

Storage and Serving

  • Leftover millet risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto in a saucepan over low heat, adding a splash of vegetable broth or water to maintain its creamy consistency.
  • Serve the reheated risotto with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Nutrition
value
553
calories per serving
16 g Fat18 g Protein81 g Carbs19 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    18g
  • Carbs
    81g
  • Fiber
    19g

MacroNutrients

  • Carbs
    81g
  • Protein
    18g
  • Fiber
    19g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    270mg
  • Iron
    7mg
  • Vitamin A
    823mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    157mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    192mg
  • Manganese
    2mg
  • Phosphorus
    434mg
  • Selenium
    32mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp