Hirschotto with Vegetables

Ingredients

• 300 g carrots
• 3 stalks celery
• 4 Spring Onions
• 300 g frozen peas
• 600 ml vegetable broth (from the can)
• 1 onion
• 1 Garlic clove
• 4 tbsp oil
• 300 g millet
• 1 bay leaf
• 2 bunches parsley
• 30 g Butter
• 2 tbsp lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Clean, peel and finely dice carrots. Clean celery, wash, cut lengthwise in half, slice into thin strips. Clean spring onions, trim ends, slice into fine rings.

2. 2.

   Heat broth. Peel onion and garlic, sauté in oil, add vegetables, simmer for 3 minutes. Stir in millet, pour hot broth over it, add bay leaf, cover and let simmer on low heat for 20 minutes.

3. 3.

   Stir in peas, cook for another 5 minutes. Wash parsley, finely chop and mix with butter into the risotto. Season with salt and pepper. Toast pine nuts in a dry pan without fat, sprinkle on top.