Millet with pumpkin and fried leek

Chatting with friends and friends about plant-based cuisine, more and more I am asked for dishes that are simple to make and that meet the taste of those who are approaching a vegetable diet for the first time.
Today I propose a dish that can be prepared in a short time, a sort of risotto based on millet and pumpkin, with some precautions that make it anything but punitive, such as fried leek and the presence of nutritional yeast in the creaming phase, to give that 'umami' taste that is so much sought after as organoleptic satisfaction.

Millet is a so-called pseudocereal, gluten-free and a food with many beneficial properties and a pleasant taste.

Wash, peel and cut the pumpkin into cubes. Wash the leek and set aside two layers of outer leaves. Cut it into thin strips and then into cubes. In a wok type pan, heat 4 tablespoons of extra virgin olive oil, when hot add 1 teaspoon of ginger powder and 1 tablespoon of dill seeds. Then brown the leek and finally the pumpkin for 10 ', stirring often and salting lightly. Stir in the millet and cover with hot water (ratio 1: 2). Cover and simmer for 25 ', checking every so often and possibly adding a little more hot water so that it does not stick.
Meanwhile, with the outer leaves of the leek, prepare a thin julienne that you will flour with a little rice flour. Heat 2 glasses of sunflower oil in a saucepan and, when it is hot, fry the leek. Then drain it well, place it on absorbent paper and salt it.

Once the millet is ready, season with salt, add 1 tablespoon of nutritional yeast flakes and mix well.
Serve with the leek, fresh dill and a grated black pepper.