Vegan Millet Risotto With Cashew Sauce

Millet – does it ring any bell for you? For me it didn’t mean anything for suuuch a long time! I recently discovered it in the supermarket in Germany and wanted to give it a try – and now it’s a must in my kitchen! It reminds me a little bit of couscous, but the grains are smaller + millet is gluten free. It also contains minerals like iron, zinc, magnesium and calcium. Veery important for our muscles, bones, hair and nails. 😊

Ingredients (2 portions):

For the millet:
• 120 g millet
• 240 ml water

For the sauce:
• 50 g cashews
• 100 ml water
• 1 tsp salt

For the risotto:
• 1 tomato
• 1 zucchini
• 1 red pepper
• 1 handful basil
• 2 tbsp olive oil
• salt
• pepper

Step 1: Cook the millet.
Firstly, rinse the grains with hot water. Boil the millet for about 10 minutes.

Step 2: Soak the cashews in hot water.
Heat up water and soak the cashews in this hot water for about 10 minutes.

Step 3: Sauté the veggies.
Wash and finely cut the veggies. Sauté them in a skillet with some olive oil on medium heat (olive oil shouldn’t be heated up too highly). Add basil, salt and pepper (preferably less salt, since our cashew sauce will contain salt as well).

Step 4: Prepare the sauce.
Mix the cashews with 100 ml water and 1 tsp salt. For this step, you can use a blender or food processor.

Step 5: Add everything together!
Now, add the cooked millet, the veggie mixture and the cashew sauce together in the skillet and heat up everything for a couple of minutes on medium heat. Stir regularly in order to achieve a creamy texture. You can add some salt and pepper to taste.

Bon appetit! 🤤
Eylem