Kodo Pea Risotto

Ingredients

• ¾ cup kodo millet, washed, soaked for 6-8 hours and drained
• 1 cup green pea, boiled and pureed
• ¼ cup boiled green peas
• 1½ tablespoons olive oil
• ½ tablespoon butter
• 1½ tablespoons chopped garlic
• 1 large onion, finely chopped 
• 2 cups vegetable stock
• Salt to taste
• ½ cup grated parmesan cheese
• Crushed black pepper corns to taste + for garnish
• 10-12 fresh mint leaves + for garnish
• Parmesan cheese shavings for garnish 
• Extra virgin olive oil to drizzle 
• Fresh mint sprig for garnish

Method

1. Heat olive oil and butter in a non-stick pan, add garlic and sauté for 1 minute. 
2. Add onion, mix and sauté on medium heat till translucent. Add kodo millet, mix well, and saute for 1-2 minutes.
3. Add vegetable stock and mix well. Add salt, mix well, cover and cook for 10-12 minutes.
4. Add green pea puree, mix well. Add grated parmesan cheese, mix well, cover and cook for 1-2 minutes.
5. Add crushed black peppercorns and mix till well combined.
6. Add boiled green peas and mix. Add mint leaves and mix well.
7. Take the pan off the heat and transfer into a serving bowl. Arrange some parmesan cheese shavings, sprinkle crushed black peppercorns, drizzle some extra virgin olive oil, garnish with a mint sprig and serve hot.