Bajra Risotto

Ingredients list for Bajra Risotto

• 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 Garlic , finely chopped
• 1 cup White wine
• 3-4 sprigs Fresh thyme
• to taste Black peppercorns , crushed
• 20 grams Parmesan cheese
• 2 1/2 tablespoons Fresh cream
• to sprinkle Red chilli flakes
• to garnish Fresh parsley leaves

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.