Millet Risotto with Roasted Root Vegetables Recipe Kit (4 Portions)

Tomato Sherpa helps eaters to cook creative and delicious meals at home from fresh seasonal ingredients by eliminating planning and shopping.

This millet risotto strikes a perfect balance between earthiness and zing. The millet and roasted veggies create a hearty base while the carrot top chimichurri adds zest. Using carrot tops for the chimichurri is a creative and tasty way to utilize the whole vegetable. We chose flavorful Scarlet Nantes Carrots (and their tops) from Gauchito Hill Farm, certified organic farm in Capay Valley. 

Ingredients: 2 Small Bunches of Radishes, 1 Large Yellow Onion, 12 oz. Carrots, ¼ Cup Olive Oil, Divided*, ½ Cup Millet, 3 Cloves Garlic, 1 Vegetarian Bouillon Cube, Carrot Tops, 1 Lemon, ¼ tsp Salt*, 1⁄8 tsp. Pepper*, 1⁄3 Cup Parmesan (not included*)