Dinner
Millet Risotto with Pumpkin
A creamy risotto of millet, sweated briefly and cooked creamy with mild vegetable stock added gradually. Finely diced Hokkaido pumpkin cooks soft alongside, and a little parsley rounds it off. A warm, silky dish with familiar ingredients.
- Vegetarian
- Lactose-free
Got another recipe in mind? Check it free with the acid reflux recipe checker — tricky ingredients get flagged and swapped, and you get a full, milder version.
Ingredients
- 160 g millet
- 300 g Hokkaido pumpkin
- 600 ml mild vegetable stock
- 1 tsp mild olive oil
- 2 tbsp parsley (optional)
- 1 pinch salt
Method
- Rinse the millet well. Finely dice the pumpkin.
- Warm the oil gently, sweat the millet briefly without browning.
- Add the pumpkin and the warm stock gradually and cook creamy for 20–25 minutes.
- Season with parsley and a pinch of salt.
Why this recipe is gentle
The millet is sweated without browning and cooked creamy in mild stock, and the pumpkin turns nicely soft. There is no onion, garlic, tomato or spice, so the risotto stays low-fat and mild.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How well you tolerate the dish depends on the fat level, portion size and your personal triggers.
- Add the stock gradually while stirring, which makes the risotto especially creamy.
- Sweat the millet only briefly, without letting it brown.
