Ingredients
- 700–900 ml vegetable stock
- 1 onion
- 1 tbsp olive oil
- 4 tbsp butter
- 200 g millet
- 50 ml white wine
- 50–100 ml beetroot juice
- 1 bay leaf
- 1â„4 bundle of fresh thyme
- 2 small tart apples
- 2 red beets, cooked
- 2 tsp honey
- 1 tbsp Balsamic vinegar
- 30 g Parmesan cheese, grated
- 150 g fresh goat's cheese
- Salt and black pepper
Instructions
1. Prepare the vegetable stock and finely chop the onion. Heat the olive oil and 1 tbsp butter in a large saucepan and sweat the chopped onion until translucent. Add the millet and stir in briefly until translucent.
2. Deglaze with white wine and beetroot juice. Add the bay leaf and picked thyme leaves and simmer for 1-2 minutes until nearly all the liquid is absorbed. Stir a few times while doing so.
3. Gradually add more vegetable stock until the millet has the desired consistency (this takes about 25 minutes).
4. Cut the beets into small dices and place them in the pot. Add another 100-200 ml of vegetable stock as needed. Stir and simmer for another 10 minutes.
5. In the meantime, peel the apples, remove the core and cut into eight segments. Heat 2 tablespoons of butter and sauté the apple slices for 4 minutes. Then add the honey and caramelise slightly. After another 4 minutes, add the balsamic vinegar and season with a pinch of salt.
6. Take the millet risotto off the stove. Stir in 1 tbsp butter and the grated parmesan. Fold in half of the goat's cheese. Cover and let stand for 1 minute for the butter and cheese to melt. Stir again, season the millet risotto with salt and pepper, and portion out into deep bowls.
7. Serve with the remaining goat's cheese and top with apple slices.
Recipe: Elisabeth Beckers
Picture: Eva Fischer (Foodtastic)
