Pumpkin Millet Risotto

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, sliced
• 300 g pumpkin puree
• 200 ml coconut cream
• 300 ml vegetable broth or water
• 150 g millet (rinsed three times)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tbsp brewer’s yeast flakes
• salt
• chili flakes
• balsamic vinegar
• pumpkin seed oil (optional)
• 130 g Smoked Chickpea Salami

Preparation:

Heat the oil in a large pot and add the onion. Sauté until translucent, then add the spices and stir. Add the millet, water, and pumpkin.

Cover and simmer over low heat for 10-15 minutes, then add the coconut cream, Smoked Chickpea Salami, and salt. Replace the lid and cook for another 10 minutes. Stir occasionally to prevent burning. Once the time is up, add the brewer’s yeast flakes and vinegar. Let it sit covered for 10 minutes after removing from the heat.

Enjoy!