Pumpkin Risotto with millet
By: Julie Cecchini
Published: Thursday, December 12, 2013 - 9:33am

Ingredients




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)

Preparation

1 In a medium sauce pan, heat chicken broth and pumpkin puree.  Keep stock hot on a low heat. 2 In a heavy saucepan, heat butter on a low flame. Add shallots and garlic and saute until golden 3 add risotto and Herbs de Provence and stir well to coat each grain with butter. 4 Add the wine and stir until it is absorbed. 5 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. 6 When all the liquid is absorbed, stir in the grated cheese and remove from heat.

About

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.