Green Millet Risotto with Yogurt

Ingredients

• 250 g broccoli florets
• 3 stalks celery
• 250 g green asparagus
• 1 bunch spring onions
• 250 g Sugar snap peas
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 300 g millet
• 500 ml vegetable broth
• 250 g yogurt
• 2 tbsp lemon juice
• Salt
• ground pepper (freshly ground)
• 1 box watercress
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Wash and trim the vegetables. Cut broccoli into smaller florets if needed. Slice celery thinly. Chop asparagus diagonally into 1 cm pieces, slice spring onions into fine rings. Trim ends of sugar snap peas.

2. 2.

   Peel onion and garlic, finely dice them and sauté in hot oil. Add the vegetables and cook for 5 minutes, then add millet rinsed under cold water, stir briefly to toast. Pour in broth, bring to a boil, cover and simmer on low heat for 20-25 minutes until tender.

3. 3.

   Whisk yogurt with 1 tbsp lemon juice, salt and pepper. Trim watercress from the bed. Season the risotto with remaining salt, pepper and lemon juice, plate and top with yogurt, watercress and Parmesan before serving.