Ingredients
Check off ingredients as you go
- 1/2 cup coconut cream (120ml)
- 3 zucchini
- 1/2 onion
- 1 generous pinch of curry powder
- 1.5L vegetable broth or water (6 cups)
- Salt, pepper
Sauté the finely chopped onion in neutral oil. When the onion becomes translucent, add the grated zucchini and cook covered for a few minutes (you may need to add a glass of water to prevent sticking). When the zucchini looks softer, add the millet previously rinsed, the curry powder (if using), and stir with a wooden spoon.
If the liquid from the zucchini has been absorbed, pour in a first ladle of broth and stir. Add all the broth, lightly salt, bring to a boil, and proceed as with a classic risotto, stirring occasionally, until the millet is very tender (about 25 minutes). You’ll need to add water if it’s absorbed and the millet isn’t cooked yet. It should be really creamy.
When the millet is cooked, turn off the heat, add the coconut cream, and season with salt and pepper. Stir and let rest for a few moments before serving.
Tips
This recipe can be made with regular cream, plant-based cream, or coconut cream.