Summer Millet Risotto

1. 1

   Heat the oil in a 9-inch saucepan over medium-high heat until it shimmers.

2. 2

   Add the onion and cook for a minute, or until translucent.

3. 3

   Add the millet and 1 3/4 cups of the chicken stock.

4. 4

   Bring to a boil; reduce the heat to medium and cook for 15 minutes.

5. 5

   Add the zucchini, garlic, and 1/2 cup of the remaining stock.

6. 6

   Bring to a boil and simmer for about 15 minutes or until the liquid is absorbed.

7. 7

   Cooking can be stopped at this point.

8. 8

   To complete and serve, add the basil, salt and pepper to taste, and the remaining stock.

9. 9

   Bring back to a boil and cook until the stock is absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.