Contrary to popular belief, risotto doesn’t have to be made with Arborio rice. This version is made with millet, a bona fide super seed! It’s packed with vitamins, iron and fibre; resulting in a risotto that’s mineral rich and utterly delish.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.8 g||15.6 g|
|Protein||5 g||28 g|
|Salt||0.54 g||2.99 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Discard the top(s) and tail(s) of the parsnip(s) and chop into 3cm pieces
Add to an oven tray with 1-2 tbsp of olive oil and season with salt and pepper
Roast for 25-30 min, flipping half-way, until soft and golden, then remove
Meanwhile, boil a kettle (used in step 4)
Dice the onion(s) into 1cm cubes
Crush the garlic cloves with the side of a knife, peel and dice finely
Add 1-2 tbsp of olive oil to a large pan with a matching lid and heat on high
When hot, reduce to a medium heat and add the onion
Saute the onion for 2-3 min, stirring constantly, until soft and translucent
Add the garlic and cook for 1 min, until golden
Add the dried millet, stirring to coat, and cook for 3-5min, until slightly toasted
Meanwhile, dissolve the stock in 800ml (1.6L) of boiling water
Add the stock to the millet in one go, bring to a boil, and reduce to a rapid simmer
Simmer with a lid on for 25-35 min, stirring occasionally, until nearly all of the water is
absorbed and the millet is tender"
Once done, remove from the heat and keep covered
Meanwhile, discard the tough green top(s) and the root(s) from the leek(s)
Slice in half lengthways, and cut into 6cm pieces (roughly quartered)
Chop the goat's cheese coarsely
Chop the walnuts coarsely
Remove the tray from the oven, push the parsnips to one side, and add the walnuts
Roast for a further 5-10 min, until the walnuts are toasted and set aside
Meanwhile, add 1-2 tbsp of oil to a pot on a high heat
Brown the leeks for 1 min, add 75ml (150ml) of water and simmer with a lid on for 3-5 min, or until tender"
Stir the goats' cheese through the millet, until creamy
Spoon the cheesy millet into bowls and top with the roasted parsnip and walnuts
Add the braised leeks and drizzle with some leek liquid!