Pumpkin & Saffron Millet Risotto

Ingredients

• 1/4 of a whole pumpkin
• 2 pinches saffron
• 1 litre stock/broth of your choice
• 1 cup white wine
• 1/4 cup nutritional yeast
• 1 chopped onion
• 4 cloves of garlic
• 3 tbsp olive oil
• 1 cup millet

Directions

Chop pumpkin, toss in 1 tbsp olive oil and season, then place in oven at 200C for approx 25 mins or until soft. I leave the skin on. In the meantime heat olive oil in large pan, add onion and cook until soft. Next add the garlic and cook for a couple of mins. Then add the millet and stir in adding the white wine shortly after and cook off. Next add the saffron and begin slowly adding the stock. Keep admiring it cup by cup, stirring regularly until it’s all absorbed by the millet. If you need a little extra liquid just add more water until millet is cooked al dente. Add the roasted pumpkin and nutritional yeast and stir in until creamy, season well with salt and pepper. Serve with parsley and a squeeze of lemon.