Risotto is excellent food for the summer season when you prepare it with fresh herbs! You can make the risotto with Foodin organic millet and let it simmer in vegetable broth together with onions and garlic. Add a green mixture made from spinach, basil and mint and then some peas. The summer risotto is ready!  


2 dl Foodin organic millet 

1 garlic clove 

1 spring onion 

1 shalot onion 

Foodin Extra Virgin olive oil 

about 8 dl vegetable broth (with salt) 

50 g baby spinach 

1/2 bunch of basil  

1/3 bunch of mint 

3 tbsp Foodin lemon juice 

200 g peas (if using frozen peas, you can take them out to thaw first thing) 

Foodin Provence herbs 


Rinse and drain the millet according to package instructions. 

Chop the onions and garlic into small pieces. Leave some spring onion stalk as a risotto topping. 

Warm the olive oil in a pan and add the onions and garlic. Sautee them for a few minutes and then mix in the rinsed and drained risotto. 

Pour the vegetable broth a little bit at a time and let the millet absorb it before adding the next batch of broth. Stir the millet every now and then while adding more broth. Continue until all the broth has been absorbed. The total cooking time should be about 20-25 minutes or until the millet is soft, but not too soft to be like porridge. 

Blend the spinach and the herbs together with the lemon juice. Mix the greens with the millet. 

Serve the risotto with peas, spring onion and fresh herbs. You can also emphasize the herb flavor by sprinkling Foodin Provence herbs on top! 

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