Ingredients:

• 160 g millet
• 40 g wild garlic
• 100 g onion
• 40 g butter
• 40 ml white wine
• 700 ml vegetable stock
• 20 g cold butter
• 70 g parmesan

Preparation:
Rinse the millet. Sauté the onion cubes with the millet in butter until colourless and deglaze with white wine. Gradually add the vegetable stock and simmer for approx. 20 minutes, stirring constantly. Add the butter, grated Parmesan and finely chopped wild garlic.

Tips:

• Decorate with fried wild garlic.
• Alternatively, other herbs or spinach can be added to the risotto.