Hirse Risotto with Green Asparagus and Strawberry Salsa

Ingredients

• 1 shallot (organic)
• 6 tbsp olive oil (organic; available at health food stores)
• 250 g quick‑cooking millet (organic)
• 500–600 ml vegetable broth (organic; available at health food stores)
• 1 bunch green asparagus (organic)
• Salt
• pepper (organic; available at health food stores)
• 200 g strawberries (organic)
• 1 sprig thyme (organic)
• 2 tbsp lemon juice (organic; available at health food stores)
• 1 tsp mustard (organic; available at health food stores)
• 1 tsp honey (e.g., Manuka honey as a premium option; available at health food stores)
• 80 g arugula (organic)

Instructions

1. 1.

   Peel and finely chop the shallot. Heat 1 tbsp oil in a pot, sauté the shallot for 3 minutes over medium heat. Add the millet and sauté for another minute. Deglaze with a splash of broth and gradually add more broth over medium heat, ensuring the millet is just covered by liquid. Only add new liquid after the previous amount has been absorbed, stirring constantly. Simmer the hirse risotto for about 10–15 minutes on low heat while stirring.

2. 2.

   Meanwhile, trim, wash, cut off woody ends of the asparagus and slice into pieces. Heat 1 tbsp oil in a skillet and sauté the asparagus for 5–7 minutes over medium heat. Season with salt and pepper.

3. 3.

   In a separate bowl, wash and dice strawberries. Rinse thyme, shake dry, and pluck leaves. Whisk remaining oil, lemon juice, mustard, and honey together. Season with salt, pepper, and half of the thyme. Fold in strawberry cubes. Shake arugula dry after washing.

4. 4.

   Remove the hirse risotto from heat, fold in half of the asparagus, season with salt, pepper, and remaining thyme. Plate the millet with the rest of the asparagus, strawberry salsa, and arugula on four plates and serve immediately.