Millet Risotto with Asparagus

Melt the butter in a large pan and once foaming add the chopped leek, celery and garlic. Add a little salt and pepper and sweat over a medium heat for 10 minutes until soft and translucent.

Tip the quinoa and millet into the pan and stir well to coat the grains in the butter and vegetables. Add the white wine and stir over the heat until the liquid has almost entirely been absorbed.

Next add one third of the stock, bring to a gentle simmer and cook until most of the liquid has been soaked up by the grains, stirring every few minutes. Repeat with one third more of the stock and lastly, the final third.

Once nearly all of the stock has been absorbed, stir in the chopped herbs and watercress followed by the lemon juice and a little more salt and pepper. Continue to cook for a minute or two, taste and adjust the seasoning adding more salt, pepper or lemon juice as needed.

To serve, pile the risotto into bowls and top with the crumbled soft cheese and a garnish of your choice such as pea shoots, herbs or shavings of raw asparagus as we have done.

Tip – you can add your favourite herbs and spring vegetables to this recipe depending on the season and what might be in your garden. A handful of young garden peas, broad beans or chopped asparagus would all be a welcome addition and if you like, a handful of grated parmesan.

This recipe can also be found in our eBook titled ‘A CELEBRATION OF SPRING’ alongside four other recipes which hero the very best of the season.