for 4 person

Vegetables

500 g	broccoli, cut into small florets
400 g	kohlrabi, peeled, in carvings
4 tbsp	olive oil
½ tsp	salt

Millet risotto

2 tbsp	butter
1	onion, finely chopped
200 g	yellow millet
1 dl	white wine
7 dl	vegetable bouillon
40 g	grated Parmesan
50 g	crème fraîche
½ tsp	salt
a little	pepper

Salad

3 tbsp	white balsamic vinegar
2 tbsp	olive oil
1	organic lemon, grated zest and 2 tbsp of juice
¼ tsp	salt
a little	pepper
400 g	red cherry tomatoes, quartered

To serve

50 g	snack mix (sultanas, hazelnuts, almonds), coarsely chopped

How it's done

Vegetables

In a bowl, mix the broccoli and kohlrabi with oil and salt, spread onto a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220°C.

Millet risotto

Heat butter in a pan. Sauté the onion. Add the millet, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock. Simmer for approx. 15 mins., stirring frequently. Stir in the cheese and crème fraîche, season.

Salad

Mix the balsamic, oil, lemon zest and lemon juice in a large bowl, season. Add the tomatoes, broccoli and kohlrabi, mix.

To serve

Plate up the millet risotto topped with broccoli and kohlrabi salad and sprinkle with mixed nuts.

Show complete recipe