Butternut Squash & Chanterelle Mushroom Risotto

Here's the kicker with this recipe: millet.  I can't remember ever having eaten millet before, let alone purchased it in order to cook risotto, but here we are.  Buttery, creamy risotto without butter or white rice or gluten.

• 3 Tbs olive oil
• 2 shallots, finely chopped
• 1 cup coarsely chopped chanterelle mushrooms
• 1 cup millet
• 4-6 cups vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 20 sage leaves
• 2 cups cubed butternut squash

To start off, sautée the shallots and mushrooms in oil until soft, about 5 min.  Add a cup of water and bring to a boil before adding the millet.  Then start adding in the broth, 1/2 cup at a time, every time the stock is about absorbed by the risotto.  I thought it was way too soupy at first, but after stirring and adding for 2 hours, I had added the full 6 cups of stock.  Meanwhile, in the oven, toss the squash and sage leaves in a Tbs of olive oil and roast for 30 minutes until the squash is soft and the leaves are crispy.  Stir in half the sage leaves, crumbled.  Serve the risotto first, then top with the roasted squash and a few leaves for garnish.  I don't know how it's achieved, but this is the butteriest risotto I've ever tasted!