SERVING
for 4 persons
NUTRITIONAL VALUE (per portion)
447,3 kcal
12,6g protein
22,4g fat
49,5g CH
INGREDIENTS
1 tablespoon extra virgin olive oil
1 small white onion
2 large garlic cloves
250g millet
500ml vegetable (or chicken) broth
250ml water
1 small hokkaido pumpkin
120g mascarpone cheese
sea salt, freshly ground black pepper
40g pumpkin seeds
PREPARATION
- Preheat the oven to 180⁰C. Wash the pumpkin, peel it, cut off the top and bottom, cut it in half and scrape out the seeds with a spoon. Then cut it into pieces and place them on the baking paper, which was previously placed on a baking tray. Transfer to the oven and bake for 30 minutes.
- Peel the onion and garlic and chop them finely. In a medium-sized pot, combine the oil, onion and a pinch of salt over moderate heat. Cook and stir until the onion becomes translucent, add the garlic and cook a little longer. Add millet and a third of the broth. Bring to a boil and cook in an uncovered pot for about 30 minutes. In the meantime, stir occasionally so that the porridge does not stick to the bottom. After about 10 minutes of cooking, add the second third of the broth and after about 20 minutes of cooking, add the third part.
- When the pumpkin is baked, transfer 250g of the pumpkin to a tall and narrow container and mix it well with an immersion blender. Add the pumpkin puree to the porridge during cooking. Stir the porridge constantly for the last 5 minutes of cooking. After cooking, set it aside, mix in the mascarpone cheese, add salt and pepper. Try it and season again if necessary. Divide it evenly into four bowls, add pumpkin seeds to each and serve.
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