Hirse-Risotto mit Erbsen, Edamame und Parmesan

Zubereitung

1. Rinse the millet with hot water and toast it in a dry pot for 2 minutes.
2. Pour in the hot stock and simmer covered for 15 minutes.
3. Add the peas and edamame and cook for 4 more minutes.
4. Stir in the grated parmesan, pepper and lemon zest and serve.