Rosemary Sorghum Risotto
Description
Sorghum risotto is a unique take on the classic Italian dish. This recipe will teach you how to use whole-grain 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.
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Ingredients
- 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
Instructions
- 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.
Notes
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
Nutrition
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