Millet Risotto with Peas, Spinach and Parmesan Whipped Cream

Ingredients:

• 1 cup millet
• 3 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup fresh or frozen peas
• 2 cups baby spinach leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy whipping cream
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add diced onion and garlic and sauté until onion is translucent.
2. Add millet to the saucepan and stir until coated with oil.
3. Gradually pour in vegetable broth, stirring regularly until the broth is fully absorbed by the millet. This process should take about 20-30 minutes.
4. While the millet is cooking, blanch the peas in boiling water for 2-3 minutes, then transfer them to a bowl of ice-cold water to stop the cooking process. Drain and set aside.
5. When the millet is cooked and the liquid is fully absorbed, stir in the blanched peas, baby spinach leaves, grated Parmesan cheese, and butter.
6. In a separate bowl, whip heavy cream until stiff peaks form. Fold in the Parmesan cheese and a pinch of salt until fully incorporated.
7. Serve the millet risotto hot, topped with a dollop of Parmesan whipped cream.

Verdict:

This dish is a delicious, wholesome alternative to traditional risotto. The millet provides a nutty, satisfying texture that perfectly balances with the fresh peas and spinach. Topped off with the Parmesan whipped cream, this dish is truly a culinary delight.

Serving Suggestions:

This millet risotto pairs well with a fresh green salad or roasted vegetables, such as asparagus or zucchini. Serve with a crisp white wine for the perfect finishing touch.