Spinach and Millet Risotto With Broccoli Snow Peas and Kale

Preparation time: 15 minutes 
Serving net weight: 300 grams

Ingredients                          Net weight
Millet cooked                         150gm
Spinach pure                         80gm
Garlic                                    10gm
Onion                                    20gm
Broccoli                                 30gm 
Snow peas                            30gm
Blanched kale                       30gm
Frozen green peas               20gm
Blanched broccoli                 25gm
Salt                                       3gm
Olive oil                                10ml
Pumpkin seed                      2gm
Asparagus (optional)           25gm
Vegetable stock                  100ml
Butter                                  20gm
Parmesan cheese              20gm


•    Soak millet, boil to 80%, strain and keep aside
•    Chop onion and garlic 
•    Wash, cut and blanch snow peas, broccoli and kale. Strain them and keep aside
•    Defrost green peas, blanch and keep for use later  
•    Heat a pan, add oil and sauté the onion and garlic. Then add stock and the cooked millet, salt and spinach puree. Add butter and parmesan cheese
•    In another pan, sauté the blanched vegetables, add seasoning and sprinkle roasted pumpkin seed on top for decoration