Millet Risotto with Saffron, Peas & Asparagus

Instructions

1. Clean the asparagus with a peeler to remove the outer fibre, then break the asparagus in two with your fingers, putting the tips aside. Chop up the stalks.
2. In a deep pan, sauté the soffritto and chopped stalks in olive oil adding a teaspoon of plant butter or margarine.
3. Add the millet to the mixture, coating it well, and toasting it for a few minutes.
4. Add a cup of white wine, allow it to evaporate well and pour in 1/3 of the vegetable stock, stirring continuously.
5. Add the capuliato and herbs to infuse with flavour, mix well.
6. Add a pinch of saffron threads and a teaspoon of turmeric for taste and colour.
7. Meanwhile cook the asparagus tips in a separate pan for just a few minutes, with extra virgin olive oil, lemon juice and lemon zest. If you buy the thick asparagus you may need to blanche it first, then sauté it.
8. Continue cooking the millet risotto adding the stock until the grain has absorbed most of the broth and developed the flavours.
9. Season with salt and pepper if necessary, throw in the blanched peas, lemon juice and stir one last time.
10. Ladle the millet risotto into plates, decorate with a few saffron threads, asparagus tips and lemon zest.
11. Enjoy this healthy and antioxidant rich meal!