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🍽️ Creamy Millet Stew with Spicy Cheese

507 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 garlic cloves
• 500 g carrots (5 carrots)
• 275 g millet
• 2 tbsp olive oil
• 550 ml vegetable broth
• 350 ml carrot juice
• 100 g Manchego block (40 % fat in dry matter)
• salt
• pepper
• chili powder
• 1 tbsp lemon juice
• 2 tbsp honey (e.g. thyme honey)
• 1 tbsp butter (15 g)
• 1 handful parsley (5 g)

Instructions

1. 1. Peel the shallots and garlic. Cut them into very small cubes.
2. 2. Peel the carrots. Cut them into fine cubes.
3. 3. Put the millet into a sieve. Rinse it under cold water until the water runs clear.
4. 4. Heat the oil in a pot.
5. 5. Sauté the shallots, garlic, and carrots over medium heat for about 3 minutes.
6. 6. Add the drained millet to the pot. Fry it briefly.
7. 7. Deglaze the vegetables with 200 ml of broth.
8. 8. Let the mixture simmer until almost all liquid has been absorbed.
9. 9. Put the carrot juice and the remaining broth into a second pot. Heat them.
10. 10. Add one ladle of the hot liquid to the millet.
11. 11. Cook the hirsotto over low heat, stirring regularly.
12. 12. Add more liquid gradually until the millet is cooked through in a total of 20 to 25 minutes.
13. 13. Grate the Manchego cheese finely in the meantime.
14. 14. Season the finished hirsotto with salt, pepper, chili, and lemon juice.
15. 15. Stir half of the cheese, the honey, and the butter into the hirsotto.
16. 16. Wash the parsley. Shake it dry.
17. 17. Chop the parsley coarsely.
18. 18. Plate the hirsotto.
19. 19. Garnish the dish with the remaining cheese and parsley.

Nutrition per serving

• kcal: 507
• Protein: 17 g · Fett/Fat: 19 g · Carbs: 67 g