Millet and Black Rice Risotto
Ingredients
For basil pesto
• 40 g fresh basil leaves
• 2 garlic cloves
• 50 g pine nuts or walnuts, roasted
• 60 g Parmesan, freshly grated
• 120 ml extra virgin olive oil
• salt to taste
For risotto
• 180 g foxtail millet, boiled
• 180 g black rice, boiled
• 1 onion, chopped
• 5 garlic cloves, chopped
• 100 ml white wine
• 2 tbsp olive oil
• 2 fresh thyme sprigs
• 250 ml vegetable stock
• 20 g butter
• 30 g Parmesan, freshly grated
For stir-fried organic vegetables
• 8 baby carrots, peeled and blanched
• 200 g Swiss chard, stems removed
• 2 baby beet, peeled, blanched and cut into quarters
• 8 haricot beans, blanched
• 4 baby corn, blanched and cut into halves
• 4 tsp basil pesto
• 2 tbsp olive oil
• 1 tsp crushed black pepper
• salt to taste
Garnish
• few micro greens
• Parmesan cheese, freshly grated
Method
For basil pesto
In a food processor combine the basil leaves, pine nuts and garlic and blend into a coarse mixture.
Add the Parmesan cheese and process until the cheese is well-combined with the basil mixture.
With the processor running, slowly pour in the olive oil through the top and process until the pesto reaches the desired consistency. Season with salt to taste.
For risotto
Soak the millets separately in steel bowls with double amount of water (120 g millet: 240 ml water) for 15 minutes.
Soak the black rice in a bowl with double the amount of water (120 g rice: 240 ml water) for 15 minutes.
After 15 minutes, boil the millets and black rice separately for 18 to 20 minutes each.
Heat a medium, heavy-bottomed stock pan on a slow flame.
Add the butter and olive to the pan and heat for about 30 to 40 seconds.
Add the garlic and onions, sauté till onions are translucent, then deglaze the pan with the white wine.
Separate thyme sprigs from the stems and add to the pan, let them simmer with the wine for 1 minute.
Add the boiled black rice and both the millets to the pan, and sauté for about 5 minutes.
Add the stock to the pan and simmer the rice and millets for 5-6 minutes.
Season with salt and pepper.
Stir in butter and Parmesan to finish the risotto.
For stir-fried organic vegetables
Heat a non-stick pan on a medium flame.
Add butter and olive oil to the pan.
Add the carrots to the pan and sauté lightly, followed by the beetroot, the beans, the baby corn and lastly the Swiss chard.
Add the pesto to the vegetables and toss lightly.
Season with salt and pepper.
Assembly and garnish
Serve the risotto in a pasta bowl topped with stir-fried organic vegetables.
Garnish with micro greens, grated Parmesan and extra virgin olive oil.
