Main courses
Ingredients for 2 servings
- Half onion
- 400 g broccoli
- 40 g fennel
- 1 tsp rapeseed oil
- 100 g snap peas
- 100 g peas
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 500 ml clear vegetable soup
- 180 g millet
- salt and pepper
- 2 tbsp grated, low-fat hard cheese (<30 % F.D.M.) F.i.Tr)
Preparation
1.
Peel and finely dice the onion. Wash the vegetables. Divide the broccoli into florets and cut the fennel into small pieces.
2.
Heat the oil in a non-stick pan. Fry the onion. Add the vegetables, parsley and chives and fry briefly. Deglaze with 125 ml vegetable soup and cook for about five minutes.
3.
Add the millet to the pan and cook briefly. Then add the rest of the vegetable soup. Cook the millet for about 20 minutes until soft. Season with salt and pepper at the end.
4.
Serve the risotto on plates and sprinkle with grated hard cheese.
Tip
Zur Abwechslung kann anstelle von Hirse auch Couscous für die Zubereitung verwendet werden.
