Sorghum risotto is a unique take on the classic Italian dish. This recipe will teach you how to use whole-grain (and gluten-free) sorghum in place of rice and how to best cook it to create the characteristic thick, creamy consistency. Serve with a piece of grilled fish, roasted chicken, or a braised meat.
6 cups low-sodium chicken broth (or vegetable if making vegetarian)
5 cups water
1 tablespoon unsalted butter
½ cup minced shallots
1½ cups white whole sorghum grain, soaked overnight (10¼ ounces), such as NuLife Market
½ cup dry white wine (such as Sauvignon Blanc)
1 cup grated or shredded Parmesan
1 tablespoon minced fresh rosemary
Salt and pepper to taste
Grated fresh nutmeg, to taste
Combine broth and water in a saucepan, bring to a simmer over medium heat, covered, then reduce to medium-low and maintain a simmer.
Heat butter in a Dutch oven or stock pot over medium. Add shallot and cook until softened and translucent, 3 minutes. Add sorghum, and cook, stirring constantly, until edges start to become translucent, 3–4 minutes.
Stir 1 cup warm broth mixture into sorghum, and cook, stirring constantly until liquid has nearly absorbed, 15 minutes. Stir in 1½ cups warm broth mixture, reduce heat to medium-low, cover, and simmer 15 minutes, stirring once.
Uncover pot and cook, stirring constantly 1 minute, then stir in another 1½ cups broth mixture; cover and simmer 15 minutes, stirring once.
Repeat process of adding broth, simmering, and stirring until all broth mixture has been used and sorghum is tender and creamy, about 45 minutes more.
Stir wine into risotto and cook, stirring constantly, until creamy, about 4 minutes. Stir in Parmesan and rosemary; season with salt, pepper, nutmeg and additional rosemary, if desired.
Serve with additional Parmesan on the side.
To make this vegan: use vegetable broth instead of chicken, use olive oil or vegan butter instead of the butter, and leave out the Parmesan.
Make ahead tip: this risotto can be made up to 2 days in advance. Just transfer the cooked risotto to a container with a tight-fitting lid and refrigerate. To reheat, transfer chilled risotto to a pot over medium heat. Add ½–1 cup broth and cook, stirring frequently, until heated through.
What you’ll need for this recipe:
- Dutch oven or pot with a lid
- liquid and dry measuring cups
Keywords: Sorghum Risotto