Zuchhini Peas Millet Risotto
Ingredients
- ¼ cup foxtail millet (or little millet), washed
- 1 tsp olive oil or ghee
- 1 tsp grated ginger
- ½ cup zucchini, diced
- ¼ cup green peas
- 1½ cups vegetable stock or water
- 1 tbsp grated paneer or parmesan (optional)
- ¼ tsp black pepper
- Salt to taste
- 1 tbsp fresh mint or coriander, chopped
- 1 tsp lemon juice (optional)
Instructions
8 steps, start to finish
- 1 Heat oil or ghee in a pan and sauté the ginger for 30 seconds.
- 2 Add the millet and roast for 1 minute.
- 3 Add zucchini and peas and cook for 2 minutes.
- 4 Pour in ½ cup stock/water and cook on low heat, stirring occasionally.
- 5 As the liquid gets absorbed, add the remaining stock gradually, stirring every few minutes.
- 6 Cook for 20-25 minutes until the millet is soft and creamy.
- 7 Stir in paneer/parmesan (if using), black pepper, and salt.
- 8 Finish with lemon juice and fresh mint or coriander.
Ready to Transform Your Health?
Book a personalised nutrition consultation with Dt. Deepta Nagpal and get a diet plan designed just for you.
