Creamy Millet Risotto with Chestnuts, Mushrooms, Celery & Kale

Ingredients

1 white onion, 3 sticks of celery, 5-6 chestnut mushrooms, a packet of chestnuts (about three handfuls, sliced in half), two handfuls of kale, 3 cloves of garlic (mashed), juice of half a lemon, 1 teacup of millet (or rice), 1 teacup of soya cream, 2 teacups of boiled water, 2 teaspoons of mixed herbs, 1-2 teaspoons of chilli flakes, extra virgin olive oil, salt & pepper, black truffle oil (optional)

Chop the onion & celery fairly small, slice the mushrooms, heat the oil & fry together until almost soft, after about 5 minutes add the chilli flakes & herbs, fry for 2 minutes longer, then add the mashed garlic & stir in, add the millet or rice (if using rice, you would need to add more water during the cooking process to ensure it doesn’t dry up & cook for longer), add 2 cups of boiling water & 1 cup of soya cream, stir together & add the chestnuts, stir in a teaspoon of black truffle oil (optional), add the juice of half a lemon, let the mix simmer for about 5 minutes then add the kale, simmer for another 5 minutes. Season liberally with ground salt & pepper. You will know the millet is cooked when the consistency of the millet is swollen (resembling couscous) and the liquid is mostly absorbed (see photo). Bon app!