Join us for today's #MilletMonday, where we'll discover the amazing benefits of kodo millet with our tasty 'Kodo Pea Risotto.' Prepare to impress everybody at the dinner table with this flavorful dish!

KODO PEA RISOTTO

Ingredients

3/4 cup kodo millet, cleaned and soaked for 6-8 hours
1 cup green pea, boiled and puree
1 1/2 tablespoons olive oil
1/2 tablespoon butter
1 1/2 tablespoons sliced garlic
1 large onion, finely chopped
2 cups veggie stock
Salt to taste
1/2 cup grated parmesan cheese
Crushed black pepper corns to taste + for garnish
1/4 cup fresh green peas, boiled
10-12 mint leaves + for garnish
Parmesan shavings for garnish
Extra virgin olive oil to drizzle
Fresh mint sprig for garnish

Technique

1. Heat olive oil and butter in a non-stick pan, include garlic and sauté for a minute.
2. Include onion and sauté till translucent on a medium heat. Include kodo millet and mix well.
3. Add 2 cups veggie stock, salt, mix well. Cover and cook for 10-12 minutes.
4. Include green pea puree, mix well. Add parmesan cheese, crushed black pepper corns and cook till the cheese melts
5. Add green peas, mix. Add mint leaves and mix till well integrate.
6. Garnish with parmesan shavings, crushed black pepper corns, drizzle some additional virgin olive oil, mint sprig and serve hot.

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