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This risotto stlye pumpkin giraumon millet is easy to make and brings those grains to another level. Grab the recipe on the blog. | tchakayiti.com

Giraumon Millet Risotto-Style

This is a base recipe, feel free to adjust the seasoning to your taste to make it your own.

Cuisine Haitian
Keyword millet, recipe, risotto
Cook Time 45 minutes

Ingredients

For the giraumon puree

  • half a giraumon
  • water

For the bouillon

  • 3 cups of water
  • thyme
  • bay leaves
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 garlic clove

For the risotto

  • 1 cup of millet
  • 1 cup of giraumon puree
  • ½ cup of white wine
  • ½ onion chopped
  • 2 garlic cloves chopped
  • 1 tbsp of oil
  • sage leaves
  • parmesan to taste

Instructions

For the giraumon puree

  1. Cook the giraumon in a pot filled with water until fork tender
  2. Once the giraumon is fully cooked, take out the pulp and puree it
  3. If needed, run it through a strainer using the cooking water. This step makes for a smoother puree
  4. Measure one (1) cup of puree and set aside

For the bouillon

  1. In a pot, combine the water and seasonings
  2. Bring to a boil
  3. Let simmer for about 20 minutes

For the risotto

  1. In a saucepan, heat the oil
  2. Add the chopped onions and cook until translucent
  3. Incorporate the chopped garlic
  4. Cook until fragrant
  5. Add the millet to the oil mixture
  6. Cook while stirring until the grains acquire a pearl like color
  7. Deglaze the pan with the wine
  8. Once the wine is absorbed, laddle the bouillon a few spoonful at a time making sure each spoonful is absorbed before adding more
  9. Keep stirring to keep the millet from sticking to the pot
  10. Repeat this process until the grains are cooked
  11. Incorporate the giraumon puree and stir
  12. Add the parmesan
  13. Sprinkle with some chopped sage
  14. At this point you can season it with salt and pepper to your taste before serving
  15. Enjoy