millet risotto with artichoke hearts

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 tablespoons olive oil
1/2 red onion - finely chopped
1 cup coarsely chopped fresh mushrooms
1 cup millet
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 cups artichoke hearts
salt
pepper
4 - 6 cups french onion soup

steps:
1.  in a large pot over medium heat, add the oil, onion and mushrooms.  cook, stirring frequently, until softened; about 5 minutes.  add millet.

2.  lower heat to medium and start to add the stock 1/2 cup at a time, stirring after each addition, every few minutes.  when the stock has been almost completely absorbed after each addition, keep adding more so the mixture isn't quite soup but stays very moist.

3.  keep doing this until millet is tender and has at least doubled in size, about 20 minutes.

4.  add herbs and artichoke hearts at the last few minutes of cooking and taste for texture.

5.  season with salt and pepper to taste.  serve warm.

note:  instead of the artichoke hearts, add 1 cup diced butternut squash that has been cooked.  add chopped shallots towards the end and sage as the herb.

- goop, january 2011