Millet Risotto Recipe | Italian Dish with Indian Flavor's | Chef Vicky Ratnani Recipe

#risotto #milletrecipes #chefvickyratnani

Join Chef Vicky Ratnani on a culinary journey as we explore the world of wholesome goodness with a twist – Millet Risotto. In this recipe video, we'll dive into the richness of millets, crafting a delicious and nutritious alternative to the classic risotto.

Discover the art of cooking with millets, a powerhouse of nutrients, as we infuse them with aromatic flavors and vibrant vegetables. Chef Vicky will guide you through the step-by-step process, ensuring your Millet Risotto is not only a treat for the taste buds but also a health-conscious choice.

INGREDIENTS :

• Pearl Millets - 50 gms
• Indian Millets - 50 gms
• Kodo Millets - 50 gms
• Proso Millets - 50 gms
• Little Millets - 50 gms
• Salt - 10 gms
• Water - 1 ltr
• Broccoli - 50-70 gms
• Yellow zucchini - 50-70 gms
• Red bell pepper - 50-60 gms
• Garlic - 2 cloves
• Olive oil - 30 ml
• Chopped Green Chillies - 5 gms
• Rosemary - 2-3 gms
• Chopped Onions - 50-60 gms
• Cherry tomatoes - 8-12
• Lemon Juice - 5 ml
• Vegetable stock - 500 ml
• Basil leaves - 6-7
• Heavy Cream - 100 ml
• Parmesan - 50 gms

PROCESS:

• Cook the overnight soaked millets in water
• In a pan heat olive oil add sliced garlic, chilli, rosemary, onion, cherry tomatoes, bell pepper, yellow zucchini, lemon juice and toss it.
• Add in the cooked mixed millet and add about 500ml of vegetable stock, cream, basil leaves,
parmesan cheese, broccoli florets and check the seasoning

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