Lemony Asparagus MILLET Risotto
I used to make risotto back in my “Standard American Diet” days using arborio rice, regular butter, cheese and so forth. It tasted good but my belly never liked me very much after I ate it. At the time, I wasn’t aware that I was gluten-intolerant and sensitive to cow dairy. Thank goodness that I finally listened to my body and changed my ways.
I came across a sale on asparagus the other day and thought what to do with it – LIGHT BULB goes off in head! – Lemon Asparagus Millet Risotto! I made this millet risotto a few times last year and forgot how AMAZING it is. This risotto dish is gluten-free and tastes BETTER than the old way I used to make it. It is creamy, full of flavor and the brightness from the lemon juice and lemon zest take it to that SWEET SPOT in our mouth and belly.
The star of the show is MILLET.
Millet is a gluten free grain and is the only grain that retains its alkaline properties after being cooked which is ideal for people with wheat allergies. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so it’s soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.
Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.
- 2 TB. coconut oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup millet - organic preferably
- 4 cups Vegetable broth (I used 4 cups water and 2 TB. Herbamare seasoning to make mine)
- 1 small bunch of fresh asparagus spears
- 2 TB. fresh lemon juice - I used juice from one organic lemon
- 1 TB. lemon zest - from organic lemon (after juicing it for above ingredient)
- 1 TB. ghee or organic butter (optional)
- salt and pepper to taste
- Wash asparagus and trim off rough ends. Cut spears into 1" to 1 1/2" pieces - RESERVE the tips for adding in at end of cooking time. Set aside.
- Zest one lemon. Squeeze juice. Set aside zest and juice.
- Pour veggie broth into sauce pan, heat, and maintain a low simmer.
- Heat 2 TB. coconut oil over medium heat in a heavy-bottomed 2 1/2 - 3 1/2 quart sauce pan. Add garlic/onion and cook until soft, but not browned. Then add Millet and stir to coat the grain. Cook for a few minutes until the millet becomes slightly toasted.
- Use a ladle to add one cup of warmed broth to the risotto pan. Stirring and let sit for a few minutes till slightly absorbed.
- Add in another 1/2 cup of the veggie broth. Stir until the liquid is mostly absorbed, then add another 1/2 cup of broth.
- About 10 minutes after you first added began to add broth, toss the asparagus into the cooking rice. Continue to stir and add broth as before until the rice is tender with a slight bite in the center.
- Continue doing this until there is no more broth, it will take at least 15 - 20 minutes.
- Once most of the broth is absorbed add in the asparagus tips, ghee (if using), lemon juice and lemon zest, and heat through.
- Check seasonings and add salt and pepper to taste.
- Feel free to play around with different veggies and stick to the basics of making risotto. Have fun!
Give it a GO and let me know how it turns out and what you think.
I love this dish and feel you will too!May the GREENS be with You! and Be Inspired! Kibby