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Simple Sorghum Risotto

https://www.sorghumcheckoff.com/recipes/simple-sorghum-risotto/

Prep Time

30 Minutes

Make Time

1 Hours 30 Minutes

Yield

Approx. 4 -¾ cup servings

Sorghum Form

Pearled Grain

Tips & Tricks: This is a perfect and simple risotto recipe that you can use as the base for other risotto recipes. Just add your favorite vegetables, proteins, cheeses, and toppings to make it your own! For those busy weeknights where you need a faster and less traditional risotto, soak the sorghum overnight in water the day before and skip steps 1-3. This recipe also reheats perfectly without losing its texture and flavor for perfect leftovers.

Ingredients

  • 6 cups chicken stock, more as needed
  • 4 tablespoons unsalted butter, divided into tablespoon measures
  • ½ cup yellow onion, finely diced
  • 1 ½ teaspoons garlic, minced
  • 1 cup pearled sorghum
  • ½ cup white wine
  • 1 cup grated Parmesan cheese
  • ¼ cup heavy cream
  • 2 teaspoons lemon zest
  • 1 ½ tablespoons fresh lemon Juice
  • Black pepper, to taste
  • Salt, to taste

Instructions

  1. Preheat the oven to 450°F.
  2. Rinse the sorghum in cool water and spread evenly onto a sheet pan lined with parchment paper.
  3. Place the sheet tray into the oven and toast until the sorghum is lightly toasted and smells nutty, about 7-10 minutes.
  4. Bring stock to a simmer in a large saucepan, reduce heat to low to keep warm while preparing risotto.
  5. Heat 2 tablespoons of the butter in a large saucepan over medium heat. Add onion and cook, stirring constantly, until translucent, about 4 minutes.
  6. Add garlic and cook, stirring constantly for about 1 minute.
  7. Stir in sorghum and remaining butter, and cook for about 1 minute, stirring constantly until all of the sorghum is coated with the butter.
  8. Add the white wine and cook, stirring constantly, until the wine is mostly evaporated.
  9. Using a ladle, add about ½ of the warm stock to the sorghum mixture. Bring to a boil, reduce heat, and simmer, stirring regularly, until liquid is mostly absorbed about 20-30 minutes.
  10. Add the remaining stock and cook until it is mostly absorbed, about 20-30 minutes.
  11. Taste the sorghum and make sure it is cooked to your desired texture, adding more stock and cooking longer if needed.
  12. Once the sorghum is cooked to your preferred doneness, remove the pan from heat, and stir in Parmesan, heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste.
  13. Serve as is or alongside your favorite vegetables and proteins.

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