Millet, Shrimp, and Squash Risotto
  • 5cups 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
  • 1pound raw shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1cup 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
  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.
Recipe Notes
Nutrition Facts
Millet, Shrimp, and Squash Risotto
Amount Per Serving
Calories 379 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 129mg 43%
Sodium 458mg 19%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Protein 28g 56%
* Percent Daily Values are based on a 2000 calorie diet.


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