Millet makes for an amazing high fibre and protein option for a risotto.
Prep 5 min · Cook 0 min
Chop pumpkin, toss in 1 tbsp olive oil and season, then place in oven at 200C for approx 25 mins or until soft
I leave the skin on
In the meantime heat olive oil in large pan, add onion and cook until soft
Next add the garlic and cook for a couple of mins
Then add the millet and stir in adding the white wine shortly after and cook off
Next add the saffron and begin slowly adding the stock
Keep admiring it cup by cup, stirring regularly until it’s all absorbed by the millet
If you need a little extra liquid just add more water until millet is cooked al dente
Add the roasted pumpkin and nutritional yeast and stir in until creamy, season well with salt and pepper
Serve with parsley and a squeeze of lemon
oilsOur extra virgin olive oil is cold pressed straight after harvest to ensure optimal flavour & freshness from olives grown country Victoria. This multi-purpose fruity oil is perfect for drizzling, dressings, dipping and cooking, a very useful “all-rounder” in the kitchen. Rich in antioxidants, vitamin E, omega-3 and 6. Free from cholesterol, preservatives or additives. Store in a cool, dry place in your pantry.
herbsMade from an inactive toasted yeast that is fortified to provide a source of Vitamin B complex and protein. With a cheese-like flavour, it's a great vegan-friendly seasoning, providing great nutrition. Add a tablespoon or two to creamy sauces for extra flavour or sprinkle on top of your pasta instead of Parmesan. For more ideas on how to use nutritional yeast flakes check out our website. Store in an airtight container in a cool and dry place.
