Millet Risotto with Chickpeas and Carrots is a delicate first course perfect in any season. I’ve often talked about millet because I use it a lot in the kitchen. Its grain is rich in starch, but also in important minerals such as iron, magnesium, phosphorus, and silicon.
It is also rich in vitamins A and B, the easiest grain to digest, cooks quickly, is suitable for children, is energizing, and is also the most alkaline grain.
Millet is perfect in salads, in patties, or even as a breakfast porridge: here are some ideas:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Millet with Chickpeas and Carrots
- 1 cup hulled millet
- 4 cups vegetable broth
- 3.5 oz cooked chickpeas
- 1 shallot
- 1 carrot
- 2 tablespoons extra virgin olive oil
- 1 pinch thyme
- 1 pinch white pepper
- 1 pinch ground turmeric
- 1 teaspoon lemon juice
Steps for Millet Risotto with Chickpeas and Carrots
Soak the millet overnight. Then drain, rinse, and let it dry a bit.
Finely chop the shallot, pour a drizzle of oil into a pan and sweat for a few minutes with a pinch of salt. Peel and grate the carrot and let it flavor with the shallot. In another pan, toast the millet for a few minutes and then pour a few spoonfuls of hot broth.
Combine the shallot and carrots, a pinch of turmeric, a pinch of thyme, and cook for about 30 minutes, stirring in another tablespoon of oil, adding a few drops of lemon, a pinch of pepper, and plate.
Tips from Thyme and Lentils
You can store the millet risotto with chickpeas and carrots for a couple of days in the refrigerator and add a few spoons of broth when you need to reheat it.
With the leftover millet, you can prepare tasty mustard-flavored patties or with peppers.
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