Herbed Millet Risotto with Steamed Seasonal Vegetables and Mushrooms

Name: Herbed Millet Risotto with Steamed Seasonal Vegetables and Mushrooms
Cook time: 50 min
Yield: 2 servings
Ingredients: 1/2 cup foxtail millet (kangni), ~100 g; 150 g button mushrooms, sliced; 1 cup broccoli florets (~90 g); 1/2 cup diced carrot (~60 g); 1/2 cup green peas (~70 g); 1 small onion (~70 g), finely chopped; 3 garlic cloves, minced; 2 1/2 cups warm low-sodium vegetable stock; 1/4 cup hung curd (~60 g); 1 tsp dried mixed herbs (oregano, thyme); 2 tbsp chopped fresh parsley or coriander; 1/4 tsp black pepper; 1 tsp lemon juice; Salt to taste

Introduction Risotto is known to be a rich, buttery, and oily dish where white rice is cooked to a creamy consistency with heaps of cheese and fat. This healthy take on the classic comfort food uses foxtail millet (kangni) in place of the usual arborio rice to create an equally delicious, yet lighter dish. Millet is a tiny grain that becomes tender and creamy when slow-cooked and stirred with patience, just like risotto. Everything is cooked in oil-free warm stock, with browned mushrooms adding umami depth, steamed seasonal veggies bringing brightness and crunch, and a dollop of hung curd at the end providing a tangy creaminess without dairy. Fresh herbs and a splash of lemon juice brighten up this hearty and wholesome meal that is naturally gluten-free and gentle on the stomach. Nutritional Benefits: Millet provides fiber, minerals like magnesium and iron, and it digests slower than white rice, keeping you fuller for longer. Mushrooms add B vitamins and umami, while broccoli, carrot, and peas contribute fiber, vitamins, and minerals. The hung curd adds protein and creaminess without the calories of cream, and using stock instead of oil keeps this dish light.

50 min 2 servings 617 kcal

617 kcal

Calories

30 g

Protein

104 g

Carbs

8.8 g

Fat

Ingredients

•1/2 cup foxtail millet (kangni), ~100 g
•150 g button mushrooms, sliced
•1 cup broccoli florets (~90 g)
•1/2 cup diced carrot (~60 g)
•1/2 cup green peas (~70 g)
•1 small onion (~70 g), finely chopped
•3 garlic cloves, minced
•2 1/2 cups warm low-sodium vegetable stock
•1/4 cup hung curd (~60 g)
•1 tsp dried mixed herbs (oregano, thyme)
•2 tbsp chopped fresh parsley or coriander
•1/4 tsp black pepper
•1 tsp lemon juice
•Salt to taste

Method

1
Rinse the millet well and drain. Dry-roast it in a pan over medium-low heat for 2-3 minutes or until it becomes fragrant. Set it aside.
2
Steam the broccoli, carrot, and peas for 5-6 minutes or until tender-crisp. Set it aside.
3
Heat a wide non-stick pan and dry-sauté the mushrooms for 4-5 minutes or until they release their liquid, turn golden, and become tender. Add some stock if they are sticking. Set them aside too.
4
In the same pan, cook the onion, garlic, and 2 tbsp of stock for 2-3 minutes or until the onions soften and turn translucent.
5
Add the roasted millet, dried herbs, pepper, and a pinch of salt and stir for 1 minute. Now begin adding warm stock about 1/2 cup at a time and stir often and patiently, letting the millet grains absorb the liquid, until it reaches the desired consistency. It should take about 20-25 minutes of intermittent stirring for the millet to cook through and become tender-creamy.
6
Add in the mushrooms and steamed veggies and turn off the heat. Stir in the hung curd, lemon juice, and fresh herbs and serve hot.

Millet