This dish is the perfect springtime side dish, the lemon makes it light, and yet it's still creamy and comforting. You can definitely add in asparagus and/or peas, or anything else you like, for a more complete dish.
Lemon Millet Risotto
2 tablespoons olive oil
1/4 cup finely chopped onion
2 cloves garlic, minced
1 cup millet
1 cup water
4 cups chicken broth (I use Imagine brand low sodium)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoon fresh parsley, chopped
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat. Add in onion and cook for about 3-4 minutes, then add in the garlic and cook another minute. Add in millet and toast it for 1-2 minutes, then add in the 1 cup of water. Bring to a boil. Keep heat at medium to medium high throughout the cooking process.
Meanwhile, in a separate saucepan, heat the chicken broth. When the millet has absorbed most, but not all of the water, add in 1/2 cup of the chicken broth. Stir until the liquid is mostly absorbed, then add another 1/2 cup of broth. Continue doing this until there is no more broth, it will take at least 25 minutes.
Once most of the broth is absorbed add in the lemon juice and lemon zest, and heat through. Check seasonings and add salt and pepper to taste. Finish the dish by topping with parsley.
This post was shared on Slightly Indulgent Tuesday, Gluten Free Wednesday, Allergy Free Wednesday, Whole Food Fridays, Gluten Free Fridays, and Allergy Friendly Fridays.