Millet Risotto & Celery Leaf Pesto
August 5, 2018
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Servings Calories Per Serving Effort
4 725kcal Medium
Ingredients
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No. of Servings: people
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Instructions
  1. Preheat the oven to 180C. Toss the aubergine generously in olive oil and bake for about 30 minutes until soft.
  2. Gently cook the onion and celery in the oil and butter. Stir in the garlic and millet. Pour the wine and simmer until absorbed.
  3. Add simmering stock 1 cup at a time and cook until absorbed, stirring often. Season to taste.
  4. Celery pesto: blend all the ingredients together.
  5. Serve the millet with roasted aubergine and celery pesto.
Nutrition Facts
Millet Risotto & Celery Leaf Pesto
Amount Per Serving
Calories 725 Calories from Fat 531
% Daily Value*
Total Fat 59g 91%
Saturated Fat 14g 70%
Polyunsaturated Fat 14g
Monounsaturated Fat 31g
Cholesterol 33mg 11%
Sodium 118mg 5%
Potassium 291mg 8%
Total Carbohydrates 42g 14%
Dietary Fiber 6g 24%
Sugars 2g
Protein 12g 24%
Vitamin A 9%
Vitamin C 7%
Calcium 15%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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