roasted garlic millet risotto w roasted fennel + oregano pesto recipe | Jessica Cox

Ingredients

• 1 cup millet
• 1 large fennel bulb, cored and stems removed (approx. 330g )
• 1 small head garlic (40g)
• 1 tablespoon extra virgin olive oil
• 500ml quality chicken or vegetable stock
• 1/3 cup macadamia nuts
• 1/2 cup nutritional yeast
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 medium brown onion, finely diced
• 1 large stem celery, finely diced
• 1 cup basil & oregano pesto (see below for recipe)