Beetroot Millet Risotto recipe

For a seasonal Autumn dish, try my Beetroot Millet Risotto with Warm Green Salad from East by West.


  • 450g beetroot, peeled and cubed
  • 1 litre (4 cups) bouillon stock or bone broth
  • 250ml (1 cup) water
  • 3 tsp fennel seeds, plus 1 tsp extra to decorate 3 tbsp ghee
  • 1 small white onion, diced
  • 2 cloves garlic, finely chopped
  • 200g (1 cup) millet, soaked overnight, rinsed and drained
  • sea salt and freshly ground pepper
  • 25g (1/4 cup) grated Parmesan (optional)


  • 1 tbsp ghee
  • 1 shallot or 1/2 leek, sliced
  • 2 tbsp Dijon mustard
  • 1/2 tbsp apple cider vinegar
  • sea salt and freshly ground black pepper, to taste
  • 1/2 head of red chicory, leaves separated
  • 3 handfuls of seasonal leafy greens (such as spinach, romaine and rocket)
  • 1 tbsp chopped parsley


1. Place the beetroot in a saucepan with the stock and water. Bring to the boil and simmer for 10 minutes until tender.
2. Meanwhile, in a large saucepan, dry-toast 1 teaspoon of the fennel seeds until fragrant (be careful not to burn them) and set aside.
3. In the same saucepan, melt the ghee and sauté the remaining 3 teaspoons of fennel seeds for a few minutes until fragrant. Add the onion and garlic and continue to sauté over a moderate heat for about 5 minutes, until softened. Rinse and drain the millet, then add to the pan and cook for 2 minutes – making sure that you keep stirring.
4. Add 500ml (2 cups) of the beetroot stock and simmer. Stir occasionally. When most of the stock has been absorbed, add as much stock as needed, a ladleful at a time. Cook, stirring often, for about 12 minutes or until the millet is well cooked.
5. Meanwhile, make the salad. The key here is to barely wilt it. Add the ghee to a frying pan over a medium heat. Add the shallot and cook for 3 minutes. Mix in the mustard, vinegar, salt and pepper, and cook for a further minute. Add the chicory and mixed green leaves and toss with tongs. Cook for 2 minutes, tossing the whole time.
6. Season the risotto, if needed, making sure to taste it first as bouillon stocks are already well seasoned. Stir through the beetroot cubes from the stock and the Parmesan, if using, and serve with the warm green salad.