Millet risotto with pumpkin and shrimp
2 servings
60 minutes
Millet risotto with pumpkin and shrimp is a unique gastronomic experience that combines Italian classic with unexpected ingredients. Millet adds softness and a nutty flavor to the dish, while sweet pumpkin harmonizes with the seafood taste of shrimp. The origins of risotto trace back centuries into Italy's culinary traditions, where slow cooking with broth creates a delicate texture. White wine adds a slight acidity, while parmesan and stracciatella contribute creamy richness. The dish is aromatic, velvety, and incredibly refined. It is served as an elegant main course or a vibrant accent for festive dinners, with tarragon bringing freshness and a spicy note. Risotto is best enjoyed immediately after preparation when its texture remains creamy and the aromas are fully revealed.
1
Prepare all the ingredients.
2
Chop the onion and garlic clove finely.
- Onion: 50 g
- Garlic: 2 cloves
3
Cut the pumpkin into cubes about 1 cm on each side.
- Pumpkin: 300 g
4
In a deep skillet, heat olive oil and half of the butter and sauté the onion until translucent. Then add garlic and sauté for 30 seconds.
- Olive oil: 30 ml
- Butter: 50 g
- Onion: 50 g
- Garlic: 2 cloves
5
Add millet and fry, stirring, for 5 minutes.
- Millet: 140 g
6
Add the pumpkin and fry, stirring, for another 5 minutes.
- Pumpkin: 300 g
7
Pour in the wine, simmer for 3 minutes to evaporate the alcohol, then add half of the broth and simmer on low heat until the broth evaporates.
- Dry white wine: 100 ml
- Chicken broth: 600 ml
8
Continue to add broth gradually, stirring the risotto with a spatula for about half an hour. The millet should retain its shape and not overcook.
- Chicken broth: 600 ml
9
When the millet is almost ready, add grated parmesan, mix it, then taste and season with salt and pepper to your liking.
- Parmesan cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
10
Crush the garlic clove with the back of a knife. In a separate pan, heat the remaining butter, add the garlic, and quickly fry the shrimp for one minute on each side, seasoning with salt and pepper.
- Garlic: 2 cloves
- Butter: 50 g
- Shrimps: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
11
Serve the millet risotto with pumpkin and shrimp immediately, garnished with stracciatella and tarragon leaves.
- Stracciatella cheese: 80 g
- Tarragon: 1 sprig