Shrimp Millet Risotto for a Cozy Dinner

In a saucepan, combine the cold milk and cornstarch, whisking thoroughly to prevent lumps.

Place the saucepan over low heat, constantly stirring with a whisk until the mixture begins to thicken.

Add the olive oil, a pinch of salt, and nutmeg to the sauce. Cook for an additional 1-2 minutes until you achieve a light sauce consistency.

In a blender, combine the fresh basil, sunflower seeds, garlic, lemon juice, and salt. Blend until well combined.

Slowly pour in the olive oil while blending, until a smooth mixture forms. If necessary, add a little water to reach your desired pesto consistency.

In a large pot, bring the vegetable or chicken broth to a boil. Add the millet and cook for about 10-15 minutes, or until the millet is tender.

Meanwhile, in another skillet, heat the olive oil and sauté the chopped onion and minced garlic until they are translucent. Add the fresh rosemary and thyme.

Once the millet is cooked, mix in the sautéed vegetables, along with the peeled shrimp.

Stir in the healthy bechamel sauce and pesto sauce, season with salt, and mix until everything is well combined.

Finally, crumble the Roquefort cheese over the top before serving.