Summer Millet Risotto

Ingredients

• ½ cup olive oil
• 1 medium-size onion, minced
• 2 medium-size garlic cloves, smashed, peeled and minced
• 2 cups millet
• 5 cups chicken broth, or vegetarian broth (see Micro-Tip)
• 2 small zucchini, cut in 1/4-inch dice
• 2 medium-size red bell peppers, cored, deribbed and cut in 1/4-inch dice
• 2 cups loosely packed basil leaves, chopped
• ¾ cup pine nuts
• 2 teaspoons kosher salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    559 calories; 32 grams fat; 3 grams saturated fat; 16 grams monounsaturated fat; 9 grams polyunsaturated fat; 57 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 11 grams protein; 815 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 cups

Preparation

1. Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes.
2. Stir in millet and broth. Cook for 20 minutes. Stir in zucchini and peppers. Cook for 21 minutes. Stir in basil and pine nuts. Cook for 2 minutes.
3. Remove from oven. Stir in salt and pepper.

• Halve all ingredients. Use a 2 1/2-quart souffle dish. Cook as in Step No. 1. Cook millet and broth as in Step No. 2 for 20 minutes. Cook zucchini and red pepper for 22 minutes. Cook basil and pine nuts for 2 minutes.