Summer Millet Risotto

• 1/2 cup olive oil
• 1 medium-size onion, minced
• 2 medium-size garlic cloves, smashed, peeled and minced
• 2 cups millet
• 5 cups chicken broth, or vegetarian broth (see Micro-Tip)
• 2 small zucchini, cut in 1/4-inch dice
• 2 medium-size red bell peppers, cored, deribbed and cut in 1/4-inch dice
• 2 cups loosely packed basil leaves, chopped
• 3/4 cup pine nuts
• 2 teaspoons kosher salt
• Freshly ground black pepper

1. Place oil in an oval dish, 14 by 9 by 2 inches.
2. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes.
3. Stir in onion and garlic.
4. Cook for 4 minutes.
5. Stir in millet and broth.
6. Cook for 20 minutes.
7. Stir in zucchini and peppers.
8. Cook for 21 minutes.
9. Stir in basil and pine nuts.
10. Cook for 2 minutes.
11. Remove from oven.
12. Stir in salt and pepper.

olive oil, onion, garlic, millet, chicken broth, zucchini, red bell peppers, basil, pine nuts, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3769 (may not work)