Pumpkin Risotto with millet
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.
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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.
Added:
Thursday, December 12, 2013 - 9:33am
