Millet Risotto (Risi e Bisi)
Country of Origin: Austria, translated from German by Raffaela Bubner
A recipe that is quickly prepared at home or at work and which tastes great as side or main dish. As a side dish it is a great accompaniment for all sorts of meat, especially chicken and also excellent to broiled tofu.
Total Time: 30 min (cooking time: 25 min, preparation time: 10 min)
Yield: 3-4 servings
1½ cup millet
3 cups water
2 onions, minced
2 vegetable stock cubes
1½ cup peas (fresh or frozen)
½ cup butter, unsalted
½ cup grated cheese for dusting
1 bay leaf, pinch of salt
1 Rinse the millet under hot water. Dissolve the vegetable stock cubes in three cups of hot water and place it together with the millet in a pot. Set the millet to medium high heat and when it starts boiling, turn the heat down to the lowest level and cover the pot.
2 Add the minced onion, peas and butter to the millet (but don’t stir too much), as well as the spices. Leave the millet to cook on the lowest flame until the millet absorbed all the water.
3 Now you have delicious cooked millet. Before it is ready to serve, use a fork to loosen the millet and sprinkle the dish with cheese to your own liking. Enjoy your tasty meal!
! You can use fresh or frozen peas. Using fresh peas, add them at the beginning.
! Instead of peas you can also use 150g soy sprouts.
! If you prefer your millet dish to have more of a creamy texture, with a risotto-like consistency, then you can use more water and stir it a little bit more frequently.
Translated from German by Raffaela Bubner