Millet Risotto & Celery Leaf Pesto
| August 5, 2018 |
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| Servings | Calories Per Serving | Effort |
| 4 | 725kcal | Medium |
Ingredients
- Millet Risotto
- 2 T butter
- 2 T olive oil
- 1 onion finely chopped
- 190 g millet
- 1 clove garlic
- 2 sticks celery
- 1/2 cup white wine
- 4 cups vegetable stock
- 1 aubergine chopped
- Celery Leaf Pesto
- 2 cups celery leaves chopped
- 2 cloves garlic
- 60 g walnuts
- 1/2 cup olive oil
- 1/4 cup cheddar cheese
- sea salt and black pepper
Preferences
| No. of Servings: | people |
| Units: |
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.
