Table of contents:
Green millet risotto
Recommended for pregnant / breastfeeding women!
Ingredients for 2 servings:
½ onion
400 g broccoli
40 g fennel
1 teaspoon rapeseed oil
100 g pea pods
100 g peas
1 tablespoon chopped parsley
1 tablespoon chopped chives
500 ml clear vegetable soup
180 g millet
salt, pepper
2 tablespoons grated, low-fat hard cheese (<30% FiTr.)
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Preparation:
- Peel the onion and cut into fine cubes. Wash vegetables. Divide the broccoli into florets and cut the fennel into small pieces.
- Heat the oil in a coated saucepan, roast the onion, add the vegetables, parsley and chives, roast briefly, deglaze with 125 ml vegetable soup and cook for about five minutes.
- Add the millet, let it cook briefly, pour in the remaining vegetable soup and let it simmer for about 20 minutes. Season to taste with salt and pepper.
- Arrange risotto on plates and sprinkle with grated hard cheese.
Tip For a change, couscous can be used for the preparation instead of millet.
| ingredients | Nutritional values per
serving (approx.) |
ingredients | Nutritional values per
serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 510 | Carbohydrates (g) | 80 |
| Protein (g) | 26th | Dietary fiber (g) | 15th |
| Fat (g) | 9 | Cholesterol (mg) | 4th |
This recipe comes from the brochure Correct Nutrition from the Beginning from the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
