Millet Risotto with Butternut Squash, Goat Cheese & Leeks

Millet Risotto

So, hey, here’s something fun to do with millet! It’s kind of like risotto (except, not really), but it is creamy and delicious. And, you don’t have to stir it continuously like real risotto. Just simmer under a cracked lid, stirring every so often.

I was actually surprised at how good this was. I think jwa was too. You know, I think he’s kind of humoring me with all the new, out-of-the-ordinary grains and stuff, but this one he really liked. He seemed pleasantly surprised by that.

Sorry, I don’t have a good image of the roasted butternut squash, just believe me, it was there and I roasted it. Also, it’s very apparent that I really need to replace my one burnt out light above my stove top. Buying an appliance bulb tomorrow, I think, because one light bulb there just isn’t enough for good pictures.

Oh yeah, so cooking it this way (lid askew, stirring occasionally), was not actually one of the ways to cook millet that was discussed in class. But, you know, I like to live dangerously and it seemed to work out pretty well. I’m calling it for this is an okay way to cook millet!

Millet Risotto with Butternut Squash, Goat Cheese & Leeks
1 tbsp olive oil (plus a little more for drizzling)
1 leek, cleaned and chopped
1 large shallot, diced
2 cloves garlic, minced
1/2 tsp dried sage
1 cup peeled & diced butternut squash
1 cup Millet
1/2 cup dry white wine
3 cups chicken or vegetable broth (low sodium if not homemade)
2 tbsp goat cheese (if you add a third tablespoon in there, I won’t tell anyone)
1/3 cup Parmesan cheese
1/4 cup chopped parsley or cilantro
1/4 cup pine nuts
salt & pepper

Preheat the oven to 425 degrees F. Spread the butternut squash out on a baking sheet and drizzle with a little olive oil and sprinkle with a little salt and pepper. Roast until soft, and a little golden in places, about 20-30 minutes. Set aside.

Millet Risotto

In a pot, heat the olive oil and saute the leeks and shallot until soft, about 4-5 minutes. Add the garlic and sage and saute for another minute or two. Add the millet and cook until slightly toasted. About 3-5 minutes.

Millet Risotto

Add the wine and let it absorb for a minute or two, then add all the chicken broth. Stir and lower the heat so it’s only lightly boiling. Crack the lid over the top and stir occasionally, until most of the broth is absorbed and the millet is tender, about 20-30 minutes (depending on how soft you like your millet).

Millet Risotto

Add the roasted butternut squash and then the cheeses. Stir it all together, it should be pretty creamy. If it’s too creamy, you can always add a splash more broth.

Millet Risotto

Add the parsley (or cilantro) and pine nuts and mix it all together and add salt and pepper to taste.

Millet Risotto

Serve drizzled with a little olive oil. You may be tempted to serve with more Parmesan cheese too, but honestly, you probably won’t even need it! But if you want to, it’s okay.

4 Replies to “Millet Risotto with Butternut Squash, Goat Cheese & Leeks”

  1. Just a little note to say thank you for turning us on to the wonders of millet. My husband is very resistant to alternative grains (can’t stand quinoa) but we both adore millet. I like it as a change from oatmeal and cooked just like rice and then fried until you get delicious crusty bits. I’m thinking using the flour for breading would be delicious. Happy Thanksgiving.

  2. Lynn D: You’re welcome! I know, it’s really good, isn’t it? I am almost through my first bag and I should have another millet recipe posted in the next week or so. 🙂

  3. Hi,
    It does look delicious. Which millet did you use? I once used Sorghum (Great millet) and it took forever to cook. Your millet pic looks like Sorguhum – was it hulled or pre-soaked or something or was just a different millet (like pearl millet)

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