Bajra Risotto

Ingredients 

• 1 1/2 cups pearl millet (bajra) , , soaked for 12 hours, drained and cooked with v
• 1 tablespoon olive oil
• 1 1/2 tablespoons butter
• 1/2 medium onion , peeled
• 1 tablespoon finely chopped garlic 
• 1 cup white wine
• 3-4 sprigs of fresh thyme
• Crushed black peppercorns to taste
• 20 grams parmesan cheese
• 2 1/2 tablespoons fresh cream
• Red chilli flakes to sprinkle
• Fresh parsley leaves to garnish

Method

1. Heat olive oil in a non-stick pan, add butter and let it melt. Finely chop onion and add to the pan, sauté till translucent. Add garlic and sauté well for 2 minutes.
2. Add white wine, mix well and cook for 2-3 minutes. Add cooked bajra and mix well. Cook for 2-3 minutes.
3. Add thyme sprigs and crushed black peppercorns and mix well. Grate parmesan cheese into the risotto and add fresh cream and mix well. Cook for 1-2 minutes.
4. Transfer into a serving bowl, sprinkle chilli flakes and crushed black peppercorns. Garnish with parsley and serve hot.