Millet risotto is a delicious and nutritious alternative to the classic risotto. It is versatile and can be complemented with different vegetables to taste. My millet risotto with pumpkin is a most healthy and delicious meal, which was still refined with wonderful vegetables.
Millet risotto with pumpkin
Yellow and green, it is not only beautiful to look at, but also tastes just incredibly good. The millet risotto with pumpkin is also ideal to take with you to work. There you can heat it briefly or just eat it cold. Because it does not necessarily have to be warm. Also as a cool dish trumps this super meal.
Millet risotto with pumpkin
Millet risotto with pumpkin prepared in vegan style with vegetables and a touch of exotic flavor.
Ingredients
- 120 g millet
- 400 ml water
- 2-3 stalks spring onions
- 200 g pumpkin
- 1 green bell pepper
- 100 g sugar snap peas
- 1 pepperoni optional
- 1 tsp soy sauce
- 1 pinch of ginger powder
- salt to taste
- 1 tbsp fresh parsley
- coriander leaves to taste optional
Instructions
- Wash millet and put it in a pot with the water.
- Peel the pumpkin, remove the seeds and cut into small pieces.
- Add the pumpkin to the millet. Simmer everything together for 20 minutes. Stir again and again.
- Finally, season with salt, ginger powder and soy sauce.
- Wash and cut the remaining vegetables.
- Simmer in a pot with a little water until soft.
- Finally, serve with the millet risotto.
Tip
Basmati whole grain rice also tastes good instead of millet.
Interesting to know
It is always a lot of fun to implement his creative ideas.
