Creamy Millet Risotto with Roasted Zucchini and Leeks

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C.

2. 2

   Dice the zucchini and slice the leeks, then roast in the oven for 20 minutes.

3. 3

   Briefly sauté the millet in a pot and deglaze with a portion of the vegetable stock.

4. 4

   Simmer the liquid over medium heat and gradually add the remaining vegetable stock.

5. 5

   Stir in the parmesan and lemon zest.

6. 6

   Fold the roasted vegetables into the millet and serve immediately.