Pumpkin Seed and Feta Millet Risotto

Name: Pumpkin Seed and Feta Millet Risotto
Total time: 30 min
Yield: 4
Ingredients: 3 medium onions (finely chopped); 30 g butter; 500 g millet; 200 ml white wine; 1.5 l vegetable stock; 2 cloves garlic (chopped); Pepper; 50 g butter; 200 g feta; 100 g Steirerkraft MUTTER NATUR Organic Pumpkin seeds roasted and salted; 25 g fresh parsley (chopped); Salt; 100 g feta for garnish

A different take on risotto – just as delicious with millet instead of rice.

Difficulty: easy Total time: 30 min Portions: 4

Vegetarian with pumpkin seeds

Risotto

3 medium onions (finely chopped)
30 g butter
500 g millet
200 ml white wine
1.5 l vegetable stock
2 cloves garlic (chopped)
Pepper
50 g butter
200 g feta
100 g Steirerkraft MUTTER NATUR Organic Pumpkin seeds roasted and salted
25 g fresh parsley (chopped)
Salt
100 g feta for garnish

MUTTER NATUR Organic Pumpkin seeds roasted and salted

200g

€ 3,99 incl. VAT, excl. shippingAdd to basket

Bio steirische Kürbiskerne, geröstet und gesalzen, aus Österreich.

Preparation

Sauté the onions in the heated butter until translucent. Add the millet and toast briefly, then deglaze with the white wine. Pour in half of the hot vegetable stock and stir. Add the chopped garlic and season generously with pepper. Gradually add the remaining hot stock, stirring regularly, and simmer gently without a lid.
Once the millet is still slightly firm to the bite, stir in the butter cut into pieces, the diced feta, pumpkin seeds and parsley, then continue cooking until done. Add only a little salt at the end and make sure to taste first, as the feta is already quite salty.
Spoon the creamy millet risotto onto plates, crumble a little feta over the top and serve.

Don't tell anyone

Millet risotto can easily be combined with different vegetables. Simply add your chosen vegetables while sautéing and cook them together with the risotto.