Hirsotto with Dried Tomatoes

For the hirsotto, finely chop the onion and sauté in a little olive oil. Wash the millet and add it to the onion, sauté a little. Deglaze with white wine and let it boil down.

Add the vegetable soup, cover and simmer on low heat until the millet is swollen and the liquid has almost evaporated.

Cut the sun-dried tomatoes into small pieces, add them with the Parmesan and mix well. Season with salt and pepper to taste.

Preparation Tip:

The hirsotto goes well as a side dish, for example with fried fish, but can also be enjoyed as a main course.

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