Ricotta Millet Risotto with Sweet Peas

Is it spring yet?  Ok, I don’t hate winter, I just get antsy around this time of year because I am itching to start planting my garden!  I love everything about gardening, and my dad and I have been slowly expanding our garden to create a vegetable army.  Each year we extend the fence another couple of feet.  Our backyard will eventually be one big garden.  Maybe then we’ll start some veggie plants in the front yard?  Who knows!
For now, I’ll enjoy winter and all the good it has to offer.  In this risotto I feature leafy greens and citrus, two of my winter food staples.  Although I eat both year round, I am especially careful to eat extra this time of year to help keep me from getting sick.  I have made it so far without getting sick (knock on wood), and have meals like this to thank!
Wilting greens is my secret to packing in so many.  While 3-4 cups of kale can look daunting raw, add a little heat and suddenly it’s not so scary.  I happen to love kale, as in kale smoothie love, but warm kale on a cold day really hits the spot.
I used millet instead of rice when making this risotto to change things up.  I love the nutty bite millet adds to dishes and also find that it binds things together, helping the risotto hold its form. After sautéing a large amount of kale, I added chopped sun dried tomatoes and frozen peas.  Peas add a wonderful sweetness and make the whole dish a little more reminiscent of springtime 🙂 Ricotta and peas are delicious together therefore I added some tofu ricotta, topped it with some orange zest, and called it lunch!  So tasty!
This is a light, creamy, and flavorful dish that comes together fast.  Enjoy it by itself, or make it as a side.  Have a great weekend and check back Monday for a new dish!
Ricotta Millet Risotto with Sweet Peas
vegan, dairy-free, gluten-free

serves one for a main meal, two as a small meal/side dish
1/3 cup dry millet
2/3 cup vegetable broth
1-2 garlic cloves, minced
1/4 yellow onion, diced
1-2 tsp olive oil for sautéing 
3-4 cups kale, deveined and chopped (or favorite greens)
1/2 cup frozen sweet green peas 
1/4-1/3 cup tofu ricotta (or ricotta of your choice)
1-2 tsp chopped sun dried tomatoes
1/2 tsp orange zest
1.  Bring millet and vegetable broth to a boil.  Reduce heat to low and cover.  Let simmer for 15-20 minutes, or until all the liquid is absorbed.
2.  Add oil and onions to a pan on medium heat.  Saute for 5 minutes.  Add garlic and cook another minute.
3.  Add the kale in two batches, allowing time for the kale to cook.  Stir in the peas and sun dried tomatoes.  When peas are no longer frozen, remove from heat and stir in ricotta and orange zest. Serve warm.
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