Hirsotto with Manchego

Ingredients

• 2 shallots
• 2 Garlic cloves
• 500 g carrots (5 carrots)
• 275 g millet
• 2 tbsp olive oil
• 550 ml vegetable broth
• 350 ml carrot juice
• 100 g Manchego in pieces (40% fat in whole milk)
• Salt
• Pepper
• chili powder
• 1 tbsp Lemon Juice
• 2 tbsp honey (e.g., thyme honey)
• 1 tbsp butter (15 g)
• a handful parsley (5 g)

Instructions

1. 1.

   Peel and finely dice the shallots and garlic. Peel, clean, and finely dice the carrots. Rinse the millet in a sieve under cold water until clear.

2. 2.

   Heat oil in a pot. Sauté the shallots, garlic, and carrots over medium heat for about 3 minutes. Add the millet and stir briefly. Deglaze with 200 ml broth and simmer until almost fully absorbed.

3. 3.

   Simultaneously heat carrot juice and remaining broth in another pot. Add one ladle of the hot liquid to the millet and cook the hirsotto, stirring continuously, for 20–25 minutes over low heat, adding more liquid as needed. Meanwhile grate the Manchego. Season the hirsotto with salt, pepper, chili, and lemon juice.

4. 4.

   Fold half of the cheese with honey and butter into the hirsotto. Wash, dry, and roughly chop parsley. Plate the hirsotto and garnish with remaining cheese and parsley.