I'm really excited to share the next recipe in my new fortnightly whole foods column for Dish Magazine. It's such a thrill to be writing for a magazine I love!
I've been really loving hearing when you've made my recipes. There have been some great pictures and lovely comments popping up on social media and in personal messages. Thank you so much for your support of the blog. I am so incredibly happy to see people enjoying my recipes. Big hugs! Kelly x
These Millet Risotto Cakes w/Parmesan & Peas are ridiculously delicious, simple to prepare and an absolute crowd pleaser. With a crunchy gluten free almond meal crumb on the outside and gorgeous rich risotto on the inside. Millet is probably my favourite grain. It's inexpensive, tasty and adaptable - perfect for this no-stir cheats approach to risotto. Hulled millet can be found at health food stores and in the health food section of a good supermarket.
MILLET RISOTTO CAKES WITH PARMESAN & PEAS
3 1/2 cups vegetable stock
1 cup hulled millet (available at your local health food store or the health section of a good supermarket)
2 cloves finely chopped garlic
1 bay leaf
1 1/4 cup finely grated parmesan cheese
1/2 cup peas
Salt and cracked black pepper to taste
1 egg and approximately 1 cup almond meal or breadcrumbs for coating risotto cakes
Place the millet, stock, garlic and bay leaf into a pot over a medium-high heat. After bringing to the boil, leave the millet to simmer gently until almost all of the liquid has been absorbed. Remove the bay leaf after 15 minutes.
Stir through peas and parmesan. Season well with salt and pepper. Put a lid on the pot and set aside for 15 minutes to let the millet get sticky and the last of the stock absorb.
Use your hands to form medium sized cakes. Place in the fridge for 30-60 minutes to firm up.
Dip in egg and then coat in almond meal. Fry over a medium heat until crispy and golden. Alternatively bake on 220 degrees for 15 minutes. Enjoy x