Millet risotto & celery leaf pesto recipe | Woolworths TASTE

Ingredients

• 2 T olive oil
• 2 T butter
• 1 medium onion, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, crushed
• 190 g millet
• 1⁄2 cup dry white wine
• 4 - 5 cups hot vegetable stock
• Sea salt and freshly ground black pepper, to taste
• 200 g deboned and skinless smoked haddock (optional), at room temperature
• For the celery leaf pesto:
• 2 packed cups roughly chopped celery leaves
• 2 garlic cloves, crushed
• 60 g roasted walnuts
• ¾ cup mature Cheddar cheese, grated