Millet Risotto with Pumpkin and Shrimp

Risotto | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Millet risotto with pumpkin and shrimp

Ingredients

Millet - 4.9 oz
Pumpkin - 10.6 oz
Shrimp - 6 pieces
Butter - 1.8 oz
Parmesan Cheese - 1.8 oz
Dry White Wine - 3 fl oz
Onion - 1.8 oz
Garlic - 2 cloves
Chicken Broth - 20 fl oz
Stracchino cheese - 2.8 oz
Olive Oil - 1 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.