Summer Millet Risotto

Directions

1. 1
   Heat the oil in a 9-inch saucepan over medium-high heat until it shimmers.
2. 2
   Add the onion and cook for a minute, or until translucent.
3. 3
   Add the millet and 1 3/4 cups of the chicken stock.
4. 4
   Bring to a boil; reduce the heat to medium and cook for 15 minutes.
5. 5
   Add the zucchini, garlic, and 1/2 cup of the remaining stock.
6. 6
   Bring to a boil and simmer for about 15 minutes or until the liquid is absorbed.
7. 7
   Cooking can be stopped at this point.
8. 8
   To complete and serve, add the basil, salt and pepper to taste, and the remaining stock.
9. 9
   Bring back to a boil and cook until the stock is absorbed.