Millet and Vegetable Risotto
4 generous handfuls of seasonal vegetables
3 tbsp vegetable oil
2 medium onions, finely chopped
14 oz (400g) millet
1 1/2 pints (850mls) water or vegetable stock
2 heaped tbsp vegan pesto
2 heaped tbsp tomato puree
Juice of 1 lemon
Salt and pepper
Large handful of nuts to garnish
1. Prepare the vegetables.
2. Over medium heat saute the onion in the oil until transparent. Add the millet grains and ensure that each one gets coated with the oil.
3. Add the water or stock. Bring to the boil and simmer for 10 minutes.
4. Add the vegetables and continue to simmer until all the excess liquid has evaporated and the vegetables are tender. Add extra water if required but keep it to a minimum.
5. Add the pesto, tomato puree and half the lemon juice. Adjust seasoning and add extra lemon juice if necessary. Serve and garnish with the nuts of your choice. Serves 4.