Millet, Shrimp, and Squash RisottoLisa 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.
- In a small pot over medium-low heat, bring broth to a simmer.
- 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.
- 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