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Pumpkin Risotto with millet


Pumpkin Risotto with millet
Risotto is comfort food to me.  Pumpkin is both a harvest of flavor and good nutrition. Whether you are using up the left over squash from a holiday meal or looking for a one pot solution to supper, this recipe is sure to satisfy.  We usually go with millet rather than rice because it's gentle nutty flavor pairs so well with pumpkin.  We also love the added protein this nutritious grain offers.

  • 1 cup Millet or Arboria Rice
  • 3 cups fat free chicken broth
  • 1 cup Pumpkin Puree
  • 3 shallots, chopped
  • 1 clove garlic, minced
  • 2 tbsp Herbs de Provence
  • 1 tbsp extra virgin olive oil or Earth Balance (soy butter)
  • 1/4  cup dry white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tsp Freshly ground pepper
  • 1 tsp Sea salt
  • 1/4 cup craisins (optional)
  • 1/3 cup walnut halves and pieces (optional)

Pumpkin, whats your favorite flavor?

In a medium sauce pan, heat chicken broth and pumpkin puree.  Keep stock hot on a low heat.


In a heavy saucepan, heat butter on a low flame. Add shallots and garlic and saute until golden, add risotto and Herbs de Provence and stir well to coat each grain with butter. Add the wine and stir until it is absorbed. Add salt and pepper and the stock a bit at a time, until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Continue this process until all the stock is used, about 25-30 minutes from the time you started.

When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately.

Pumpkin Risotto with millet

More Savory Ideas for Pumpkin:

 

Photo Credit: Julie Cecchini

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