• 5 cups low-sodium chicken broth

  • 1 tablespoon olive oil, plus more for drizzling
  • 1 medium leek, sliced lengthwise, well rinsed, and thinly sliced crosswise into half-moons
  • 1 pound raw shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 cup uncooked millet, rinsed
  • 1 tablespoon dried sage
  • 4 ounces plain goat cheese
  • 10 ounces frozen diced butternut squash, thawed to room temperature
  • Crushed red pepper flakes (optional)

  • 1-2 teaspoons fresh lemon juice
  • Chopped fresh parsley and lemon wedges, for garnish

Millet, Shrimp, and Squash Risotto

Lisa Turner


This rice-free risotto alternative lends itself to many variations; substitute leftover chicken for the shrimp, or leave out the shrimp and add frozen and thawed peas and cauliflower for a vegetarian rendition. Frozen squash is convenient, but of course you can use fresh squash cubes, steamed until tender.

  1. In a small pot over medium-low heat, bring broth to a simmer.

  2. In a large pot over medium-high heat, heat 1 tablespoon oil. Sauté leek for 2–3 minutes, until softened. Add shrimp and garlic; cook for 2–6 minutes more, until shrimp is opaque. Remove to a dish; return pot to heat. Add
1 cup warm broth, millet, and sage. Bring to a boil, stir vigorously for 1 minute, and then reduce heat and cook until broth is almost absorbed. Continue adding warm broth, 1⁄2–3⁄4 cup at a time, stirring vigorously after each addition and waiting until broth is partly absorbed before adding more. Cover pot between additions.

  3. When all broth is added and millet is tender, mix in goat cheese. Stir in cooked shrimp mixture and squash; heat for 1–2 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Transfer to a serving bowl and drizzle with additional olive oil and lemon juice. Sprinkle with parsley. Serve immediately with lemon wedges.


PER SERVING: 379 cal, 11g fat (4g mono, 3g poly, 4g sat), 129mg chol, 28g protein, 40g carb, 4g fiber, 458mg sodium

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