Best 3 Summer Millet Risotto Recipes

In the culinary world, risotto holds a prominent position as a delectable dish that tantalizes taste buds with its creamy texture and symphony of flavors. This versatile dish, originating from the rice-growing regions of northern Italy, has captured the hearts of food enthusiasts worldwide. Our exploration into the realm of risotto takes us on a journey through a diverse collection of recipes featured in the article. From the classic Italian Risotto alla Milanese, renowned for its vibrant saffron hue and rich flavors, to the innovative Summer Millet Risotto, where the nutty goodness of millet takes center stage, each recipe promises a unique culinary experience. Whether you seek a vegan delight with the Vegan Risotto with Roasted Vegetables or a seafood extravaganza with the Seafood Risotto, this article serves as your culinary compass, guiding you through a symphony of risotto recipes that cater to every palate and dietary preference. Embark on this delectable expedition and discover the art of crafting this timeless Italian masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER RISOTTO

Summer Risotto image

My mom always made this hearty dish to use up late summer garden vegetables. Often, I'll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.-Shirley Hodge, Bangor, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

5-1/2 to 6 cups reduced-sodium chicken broth
1 small onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 cups uncooked arborio rice
3 large tomatoes, chopped
2 cups fresh or frozen corn, thawed
1/2 cup crumbled feta cheese
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Shredded Parmesan cheese

Steps:

In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 202 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 366mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

SUMMER RISOTTO

Summer risotto image

A deliciously creamy summer risotto packed full of veg and seasonal flavours. Not too rich, this is the ideal summer main course

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Starter, Supper

Time 50m

Number Of Ingredients 9

Ingredients

450ml vegetable stock , made wth half a stock cube
4 asparagus spears , trimmed (trimmings kept) and each spear sliced into 4
200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
2 tbsp olive oil
1 small onion , finely chopped
85ml risotto rice
3 tbsp white wine (keep the rest of the bottle chilling)
small handful of freshly grated parmesan (or vegetarian alternative)
small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve

Steps:

Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.

Nutrition Facts : Calories 674 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 83 grams carbohydrates, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium

MILLET-VEGETABLE-RISOTTO

Millet-Vegetable-Risotto image

This is a very healthy yet tasty variation of the traditional risotto and its also much quicker in preparation. =)

Provided by Lalaloula

Categories Grains

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

3 kohlrabi
4 carrots
1 onion
125 g millet
350 ml vegetable broth
parmesan cheese
creme fraiche, with
herbs

Steps:

Wash and prepare the vegetables and dice them.
Give a little bit of oil into a heavy pot and steam the vegetables in that until firm to the bite.
Add the broth and the millet. On medium heat allow the millet to soak up the broth (for about 15 minutes).
Top with desired topping and serve.

Tips:

Use the right type of millet: For this recipe, it's best to use hulled millet, which has a slightly nutty flavor and a chewy texture. If you can't find hulled millet, you can use whole millet, but you'll need to cook it for a little longer.

Toast the millet before cooking: Toasting the millet before cooking helps to bring out its nutty flavor and gives the risotto a slightly smoky taste. Be sure to stir the millet constantly while toasting so that it doesn't burn.

Use a good quality vegetable broth: The vegetable broth is the base of the risotto, so it's important to use a good quality broth. If you don't have homemade vegetable broth, you can use a store-bought broth, but be sure to choose one that is low in sodium.

Add the vegetables and herbs gradually: Don't add all of the vegetables and herbs at once. Add them gradually, so that the flavors have time to develop.

Stir the risotto frequently: Risotto needs to be stirred frequently to prevent it from sticking to the pot and to help the rice release its starch. Stir the risotto constantly, especially during the first few minutes of cooking.

Let the risotto rest before serving: Once the risotto is cooked, let it rest for a few minutes before serving. This will help the risotto to absorb the remaining liquid and to develop a creamy texture.

Conclusion:

Summer millet risotto is a delicious and healthy dish that is perfect for a warm weather meal. It's easy to make and can be customized with your favorite vegetables and herbs. So next time you're looking for a light and flavorful dish, give summer millet risotto a try!