Farro & Millet Risotto

INGREDIENTS

• 3/4 cup / / 5 oz / 150 g uncooked millet
• 4 tablespoons extra virgin olive oil
• fine grain sea salt
• 1/4 cup / 2 oz / 55 g unsalted butter
• 2 medium yellow onions, thinly sliced
• 1 garlic clove, smashed and chopped
• 2 cups / 14 oz / 400 g semi-pearled farro
• roughly 7 cups / 1.6 l good-tasting vegetable broth
• 2 big handfuls of freshly grated Parmesan
• Add-ins: When delicata squash as still in season - I cube and roast it to top this risotto. In the photo above you'll also see I used some chopped chives and a generous drizzle of curried brown butter made from simply adding a bit of curry powder to a ski