Millet porridge with young asparagus and fresh mint

This is a wonderful idea for a refreshing, healthy and delicious spring meal.

Millet porridge is a great alternative to rice (similar to risotto), young asparagus brings crunch and that real taste of spring, and fresh mint provides an unexpected but fantastic “zik” of freshness.

This dish is prepared in the style of a risotto (“prosenota”), which means that it is creamy, but the porridge still retains some texture.

 

Ingredients:

For the porridge:

• 1 cup (approx. 200 g) millet porridge

• 3 cups (approx. 700–800 ml) hot vegetable stock (or water with salt)

• 1 small onion (or 2 shallots), finely chopped

• 2 cloves garlic, crushed

• 2 tablespoons olive oil or butter

• 1 dl dry white wine (optional, but recommended for depth of flavor)

• salt and freshly ground pepper to taste

 

For a touch of spring:

• 1 bunch (approx. 250 g) young green asparagus

• 1 cup fresh or frozen peas

• 1 large handful fresh mint leaves

• grated zest of 1 organic lemon

• 1 tablespoon lemon juice

• 30–40 g Parmesan or mature goat cheese, grated (plus some for sprinkling)

• 1 tablespoon butter (for finishing)

 

Preparation process:

Preparing the porridge and asparagus:

• Rinse the millet porridge thoroughly under hot water in a colander to remove any bitterness. Drain.

• Break off the woody lower parts of the asparagus (where they break when you bend them). Cut the soft parts into approx. 2 cm long pieces. Leave the tops whole and set aside.

 

Frying the base:

• Heat the olive oil (or butter) in a wide saucepan or deep frying pan. Add the chopped onion and fry it over medium heat, stirring, for about 5 minutes, until it becomes translucent and softens.

• Add the crushed garlic and fry for just half a minute more, until fragrant.

 

Cooking the porridge:

• Add the drained millet porridge to the pan. Stir for a minute or two so that all the grains are coated with fat and have a slight nutty aroma.

• If using wine, pour it in now. Let it simmer while stirring.

• Start adding the hot vegetable stock – one ladle at a time. Stir and wait until the porridge has absorbed most of the liquid before adding the next ladle (similar to risotto). Cook over medium heat.

 

Adding the vegetables:

• After about 12–15 minutes of cooking (when the porridge is almost tender but still a little “on the tooth”), stir in the chopped asparagus stalks and peas. Continue adding the soup stock and stirring for another 5 minutes.

• Add the asparagus tips during the last 2 minutes of cooking so that they soften but remain crunchy.

 

Finishing (“Mantecatura”):

• When the porridge is cooked and creamy (it should not be dry, it should have some sauce), remove the pan from the heat.

• Stir in a tablespoon of butter, grated Parmesan (or goat cheese), lemon zest and lemon juice. Stir vigorously until the dish becomes wonderfully creamy.

• Finally, gently stir in the roughly chopped fresh mint leaves. Taste and add additional salt and pepper if necessary.

 

Serving:

• Immediately place the millet porridge on plates.

• Drizzle with a little good olive oil, sprinkle with the remaining Parmesan and garnish with a few whole mint leaves and lemon zest.

 

Why this combination works:

• Millet porridge: It is slightly earthy and sweet, but when cooked this way, it becomes wonderfully creamy. It is also gluten-free.

• Asparagus: Young asparagus has a delicate, grassy flavor that pairs well with grains.

• Mint: This is a key ingredient. Its cooling effect and freshness lift the earthy tones of the mash and highlight the sweetness of the peas and the freshness of the asparagus.

• Lemon: Ties all the flavors together and keeps the dish from being too heavy.

 

Additional tips:

• Cheese substitution: For a vegan version, omit the butter and Parmesan. Instead, stir in a tablespoon of nutritional yeast and a tablespoon of almond butter for creaminess.

• Crunchy: For an extra element of texture, you can sprinkle the dish with toasted pine nuts or chopped almonds before serving.

• Herbs: If you don’t have mint, a mix of basil and chives would also work well, but mint gives it a very special, spring-like character.

 

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