Aug 5, 2018Aug 5, 2018, Food, Recipes, 0 Millet Risotto & Celery Leaf Pesto Aug 5, 2018 Add to Shopping List This recipe is in your Shopping List Print Recipe Servings Calories Per Serving Effort 4 725kcal Medium Ingredients Millet Risotto2 T butter2 T olive oil1 onion finely chopped190 g millet1 clove garlic2 sticks celery1/2 cup white wine4 cups vegetable stock1 aubergine choppedCelery Leaf Pesto2 cups celery leaves chopped2 cloves garlic60 g walnuts1/2 cup olive oil1/4 cup cheddar cheese sea salt and black pepper Preferences No. of Servings: people Units: MetricUS / Imperial Instructions Preheat the oven to 180C. Toss the aubergine generously in olive oil and bake for about 30 minutes until soft. Gently cook the onion and celery in the oil and butter. Stir in the garlic and millet. Pour the wine and simmer until absorbed. Add simmering stock 1 cup at a time and cook until absorbed, stirring often. Season to taste. Celery pesto: blend all the ingredients together. 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.