writer + artist

Recipe: Zucchini Millet Risotto

with 2 comments

Zucchini Millet by Anna Brones

I developed this recipe for Foodie Underground recently and it has quickly become a favorite. It’s quick, easy and healthy.

You can make a classic cheesy version, or you can even do a vegan version with a toasted hazelnut and salt blend. There’s a full story and description over on Foodie Underground if you want it. Otherwise, get to cooking!

Zucchini Millet Risotto with Kale and Basil


1 large zucchini

2 teaspoons cumin powder

2 to 3 cloves garlic, finely chopped

3 tablespoons olive oil

1/3 cup (about 2 1/4 ounces, 64 grams) uncooked millet

1 cup (240 milliliters) water

2 to 3 kale large leaves, chopped

Handful fresh basil leaves, chopped

Handful raw pumpkin seeds

2 to 3 tablespoons balsamic vinegar

Salt and pepper


Traditional version: Freshly grated parmesan cheese

Vegan version: Toasted hazelnuts ground with sea salt (see below)


Slice the zucchini into rounds, a little less than 1/2-inch thick. In a bowl, add the zucchini rounds, cumin powder, chopped garlic and olive oil and using a wooden spoon or fork, stir together until the zucchini rounds are completely covered in oil.

Place the zucchini rounds on a baking sheet. There will be an olive oil, cumin powder and chopped garlic mixture left over in the bottom of the bowl. Don’t let this go to waste! Spoon it out onto the zucchini rounds.

Bake the zucchini rounds at 400°F (200°C) for 15 to 20 minutes, until the zucchini rounds are soft enough that you can easily cut them in half with the edge of a fork. Remove from the oven and cut the rounds into halves.

While the zucchini is in the oven, prepare the millet. In a saucepan, “toast” the millet over medium high heat about three to five minutes, until you get a nutty smell and the millet is golden brown.

Add in the cup of water and bring it to a boil, then reduce the heat and let simmer until the millet has absorbed most of the water, about 15 minutes. Remove from the heat, and let sit, covered, for around 5 to 10 minutes to fully absorb the liquid.

Once everything is ready, mix together the zucchini and millet in a bowl. Add the kale, basil and pumpkin seeds and mix together. Add balsamic vinegar to taste, along with salt and pepper as needed.

Top with freshly grated parmesan or some of the toasted hazelnut and salt concoction and mix together. The amount you use is up to you, just taste along the way until you get the dish to your liking.

Toasted Hazelnuts with Salt Topping


1 cup toasted hazelnuts

1 teaspoon sea salt


This is an approximate ratio, and you can change it depending on how much you want to make and how salty you want it. Simply grind the ingredients together until the nuts are finely ground. Store in an airtight container like a glass jar.  

There are more recipes like this on Foodie Underground! Explore the recipe archive here

Written by Anna Brones

September 5, 2014 at 12:13

2 Responses

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  1. Reblogged this on runman4tt and commented:
    nice 🙂


    September 5, 2014 at 12:29

  2. Such a great idea to use millet! This is a lovely combination- yum, thanks for sharing!


    September 6, 2014 at 22:47

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