Farro Millet Risotto recipes
Ingredients
- 3/4 cup / / 5 oz / 150 g uncooked millet
- 4 tablespoons extra virgin olive oil
- fine sea salt
- 1/4 cup / 2 oz / 55 g unsalted butter
- 2 medium yellow onions, thinly sliced
- 1 garlic clove, smashed and chopped
- 2 cups / 14 oz / 400 g semi-pearled farro
- roughly 7 cups / 1.6 l good-tasting vegetable broth
- 2 big handfuls of freshly grated Parmesan
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