Pumpkin Risotto with millet
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)
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.
When all the liquid is absorbed, stir in the grated cheese and remove from heat.