This combines the creamy comfort of risotto with the soft tang of artichoke hearts. Instead of butter and white rice, this is made with coconut oil and protein packed millet.
- 3 tablespoons coconut oil
- 1 red onion, finely chopped (or one fennel bulb)
- 1 cup coarsely chopped fresh mushrooms (or 1 red bell pepper, diced; or 1 can diced tomatoes)
- 1 small acorn or butternut squash, diced (or one large yam or sweet potato, diced)
- 1-2 handfuls fresh herbs (parsley, basil, cilantro…), chopped (or 1 tsp each dried oregano & thyme)
- 1 tsp sea salt
- 1 cup filtered water
- 1 cup millet
- 4 cups (or 1 box, 950mL) organic low sodium vegetable broth
- 1 1/2 cups artichoke hearts, water packed, sugar and additive free (about 6-8 hearts), quartered
- fresh pepper
- In a large pot over medium-high heat, heat the oil. Add the onions (or fennel), mushrooms (or peppers), herbs, and salt; and sauté, stirring frequently until softened (about 5-10 minutes).
- Add the squash (or yams) and water, bring the heat to high, and add the millet.
- Boil the mixture, stirring, for 5-10 minutes or until liquid has been almost completely absorbed.
- Add 2 cups broth, bring to boil, then lower heat to low, cover, and simmer for 20 minutes.
- Stir, add the remaining broth, and simmer another 10-15 minutes, so the mixture isn’t quite soup but stays very moist.
- The millet should be tender and at least doubled in size.
- Add the artichoke hearts at the last few minutes of cooking.
- Season with pepper and serve warm.