Millet and Butternut Squash Risotto is a delicious and healthy alternative to traditional risotto. The millet adds a nutty flavor and delightful texture, while the butternut squash provides a natural sweetness and vibrant color. This dish is perfect for a comforting and nutritious meal. Let’s dive into this creamy and wholesome recipe!

Ingredients:

• 1 cup millet (pearl millet or foxtail millet works well)
• 4 cups vegetable broth
• 1 medium butternut squash, peeled, seeded, and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional, can substitute with additional broth)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (or vegan butter)
• Salt and black pepper, to taste

Instructions:

1. Prepare the Butternut Squash:
   • Preheat your oven to 400°F (200°C).
   • Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
   • Roast in the preheated oven for 20-25 minutes, or until the squash is tender and lightly browned. Set aside.
2. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed. Set aside.
3. Prepare the Risotto Base:
   • In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
   • Add the chopped onion and cook until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Deglaze the Pan:
   • If using white wine, add it to the skillet and cook for 2-3 minutes, stirring constantly, until the wine has mostly evaporated.
5. Combine Ingredients:
   • Add the cooked millet to the skillet with the onions and garlic.
   • Gradually add the remaining 2 cups of vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take about 10-15 minutes.
6. Add the Butternut Squash:
   • Once all the broth has been absorbed and the millet is creamy, gently fold in the roasted butternut squash.
7. Finish the Risotto:
   • Stir in the grated Parmesan cheese (or nutritional yeast) and chopped fresh parsley.
   • Season with additional salt and black pepper to taste.
8. Serve:
   • Serve the Millet and Butternut Squash Risotto warm, garnished with extra parsley and a sprinkle of Parmesan cheese if desired.

Tips and Variations:

• Different Millets: Substitute pearl millet or foxtail millet with other types like proso millet for varied textures and flavors.
• Additional Vegetables: Add sautéed mushrooms, spinach, or peas to the risotto for extra nutrition and flavor.
• Herb Variations: Experiment with different herbs like thyme, sage, or rosemary for a unique twist.
• Creamier Texture: Stir in a splash of heavy cream or coconut milk at the end of cooking for an extra creamy texture.
• Make Ahead: Prepare the roasted butternut squash and cooked millet in advance for a quicker assembly.

Enjoy this Millet and Butternut Squash Risotto as a creamy and nutritious twist on a classic dish. Its delightful combination of flavors and textures will make it a favorite in your recipe collection. Happy cooking!