Millet Risotto with Pumpkin and Shrimp

Ingredients

• Millet 5 oz
• Pumpkin 10 oz
• Shrimp 6 pieces
• Butter 0 oz
• Parmesan Cheese 0 oz
• Dry White Wine 5 fl oz
• Onion 0 oz
• Garlic 2 cloves
• Chicken Broth 20 fl oz
• Stracchino cheese 5 oz
• Olive Oil 0 fl oz
• Tarragon 1 sprig
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Finely chop the onion and a clove of garlic.

Step 3

Cut the pumpkin into cubes about 1 cm on each side.

Step 4

In a deep skillet, heat olive oil and half of the butter, and sauté the onion until translucent. Then add the garlic and cook for 30 seconds.

Step 5

Add the millet and sauté, stirring, for 5 minutes.

Step 6

Add the pumpkin and sauté, stirring, for another 5 minutes.

Step 7

Pour in the wine and simmer for 3 minutes to evaporate the alcohol, then add half of the broth and continue to simmer on low heat until the broth has evaporated.

Step 8

Continue to gradually add the broth, stirring the risotto with a spatula constantly, for about half an hour. The millet should retain its shape and not become overly mushy.

Step 9

When the millet is nearly cooked, add grated Parmesan, stir, then taste and season with salt and pepper to your liking.

Step 10

Crush a garlic clove with the back of a knife. In a separate pan, heat the remaining butter, add the garlic, and quickly sauté the shrimp for one minute on each side, seasoning with salt and pepper.

Step 11

Serve the millet risotto with pumpkin and shrimp immediately, garnished with stracciatella and tarragon leaves.