Beetroot "Risotto Style" Millet with Parmigiano and Thyme

By • September 23, 2011 • 2 Comments



Author Notes: I got a beautiful beetroot form a friend/farmer and wanted to experiment with it. I love millet and I am trying to see how versatile it can be. I made up this recipe from sratch, looking for something new.

It ended up being a very different dish from a risotto --less creamy and starchy-- but very interesting nonetheless. Kernels were well separated and perfectly combined with the rest of the ingredients: very simply beetroot, parmigiano and thyme.
Valeria Necchio

Serves 2

  • 1 cup uncooked millet
  • 5 cups hot vegetable stock
  • 1 garlic clove, pealed and pressed
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 1/2 cup steamed beetroot, diced
  • 1/4 cup grated Parmigiano Reggiano
  • salt, to taste
  • fresh thyme, to taste
  1. In a medium saucepan, heat 1 T olive oil over medium fire.
  2. Add the garlic clove and fry for 5 minutes, then remove it.
  3. Add diced beetroot and stir fry for 5 minutes.
  4. Add millet and toast it over medium fire, stirring from time to time, about 3 minutes.
  5. Add hot stock 1 cup at a time, letting it get absorbed completely before pouring another cup.
  6. Once stock is almost all absorbed and millet cooked, turn off the fire and season with 1/2 T olive oil.
  7. Add parmigiano and stir well, until cheese is blended and melted. Add salt if needed
  8. Serve warm with thyme leaves and parmigiano to taste.

Tags: beetroot, fall recipe, gluten free, millet, Side Dishes

Comments (2) Questions (0)

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almost 3 years ago susan g

It smells so good while it's cooking -- I think it's from toasting the millet.

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

To die for! What a great way to use millet. Definitely going to make it, soon. And what a gorgeous photo, too! ;o)