- 2 tablespoons extra-virgin olive oil
- 1 small white onion, medium dice
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, minced
- 1 cup millet
- 1 cup dry white wine
- 4 cups vegetable stock
- 1 cup water
- 1 cup pumpkin puree
- 1/4 cup grated Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- Kosher salt
- Freshly ground pepper
How to make this recipe
Bring the vegetable stock and water to a simmer in a medium saucepan.
In large saucepan, sauté onion, garlic, and sage over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.
Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Halfway through adding the liquid, stir in pumpkin puree. Once the millet is al dente, remove from the heat and stir in butter and cheese. Season with salt and pepper and serve.
If eating a gluten-free diet, be sure to use gluten-free stock.