Beet Millet Risotto

Ingredients

2 cups beets, peeled & cubed
4 cups vegetable stock or bone broth
1 cup water
3 tsps+1 tsp fennel seeds
3 tbsps ghee
1 small white onion
1-2 cloves garlic, finely chopped
1 cup millet, soaked overnight rinsed and drained
Sea salt and freshly ground pepper
1/4 cup grated parmesan (optional)
Handful fresh chopped spinach or cilantro (optional for topping)

Directions

Place the beetroot in a saucepan with the stock/broth and water. Bring to a boil and simmer for 10 minutes until tender.
Meanwhile, in a large saucepan, dry-toast 1 teaspoon of the fennel seeds until fragrant (be careful not to burn them) and set aside seeds.
In the same saucepan, melt the ghee and sauté the remaining 3 teaspoons of fennel seeds for 1-2 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 – keep stirring.
Add 2 cups of the beetroot stock and simmer. Stir occasionally. When most of the stock has been absorbed, keep adding stock – a ladleful at a time – and stirring occasionally, until all of the liquid is absorbed and the millet is well-cooked – about 12 minutes.
Season the risotto with toasted fennel seeds (step 2) and salt and pepper to taste.
Stir in the beetroot cubes from the stock and the parmesan.
Add chopped spinach or cilantro, if desired, and stir well.

Notes

Millet is a wonderful winter grain as it contains vitamins, minerals and protein. It has a mellow flavour and can be used much in the same way as other grains.

It has an astringent quality supporting the balance of water and earth elements in winter season.

Beetroot contains essential nutrients such as vitamin C, folate, potassium, iron and is rich in a chemical called Betanin that stimulates the production of antioxidant proteins in the body. This supports healthy digestion, improves blood circulation, and reduces inflammation.

Dosha Type

This is a very Kapha-friendly recipe — great for winter when you want to feel warm and hibernate, but don’t want to feel too sluggish. As it is both a cleansing and nourishing meal it is great for balancing after the irregularity the holiday season can bring.

Beets – as both bitter and sweet vegetables – are detoxifying and grounding at the same time. They ground vata dosha and improve circulation. They remove excess heat of pitta dosha in the liver and blood.

Fennel Seeds are cooling and help balance the heat of garlic and onion in this recipe. Garlic and onion can be omitted if there is a strong pitta imbalance or excess mucous accumulation.

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