Deer Risotto

For the millet risotto, bring the water or vegetable stock to a boil in a large pot with half a bouillon cube.

Clean, wash and finely dice the carrots. Add the diced carrots and millet to the pot and cook, covered, for 10 minutes. Then add the peas and continue to cook gently for another 10 minutes.

Coarsely grate the cheese and finely chop the parsley. Once the millet and vegetables are cooked, remove the pot from the heat. Carefully mix the cheese, parsley, basil and butter into the millet.

Finally, season the millet risotto with salt.

Preparation Tip:

The millet risotto recipe can also be served as a side dish with other main dishes!

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