This super easy sorghum risotto is packed with great flavors and it is a pretty satisfying meal on its own. This is a super easy one pot meal.
What is sorghum? Just like farro and quinoa, Sorghum is one of those ancient grains that is becoming very popular. It is a gluten-free grain and its color can vary from white to pale yellow, red, purple, bronze and brown. It has a neutral flavor, which makes it ideal in risottos because its texture is chewy.
The best way to use sorghum is to soak the grains overnight, rinse and pat dry with a paper towel. Then in dry saucepan, lightly toast over medium heat to bring out the sorghum’s nutty flavor. Remove from heat and set aside. Add olive oil to saucepan and over medium-high heat cook a shallot and garlic, add sorghum and stir a few times. To cook, add 3-4 cups low sodium broth for 1 cup sorghum, bring to a boil on high, reduce heat to low, cover and simmer for 50 to 60 minutes until tender.
While the sorghum cooks, dice three cremini mushrooms, artichokes and set aside in a bowl. Once sorghum is tender, add mushrooms, artichokes, and green peas. Stir several times, cover, and cook for about 4-5 minutes until mushrooms are tender. Add chile de arbol and Pecorino-Romano cheese.
Enjoy, from my kitchen to yours.
- 1 Tablespoon olive oil
- 1 shallot
- 2 garlic cloves, minced
- 1 cup sorghum, soaked overnight, rinsed, toasted
- 3-4 cups low sodium vegetable or chicken stock
- 3 cremini mushrooms, diced
- 1 cup frozen peas
- 1 cup jarred artichokes hearts, drained and diced
- 1 Chile de arbol, seeded and sliced
- ¼ cup Pecorino- Romano Cheese
- Drain and pat dry sorghum using a paper towel. In a medium saucepan over medium heat, toast sorghum until lightly golden about 4 - 6 minutes. Remove from heat and set aside.
- Using same saucepan over medium-high heat, add olive oil and shallot. Cook until translucent about 2-3 minutes, add garlic and stir. Cook for 30 seconds, add toasted sorghum and stir several times, add 3 cups of stock, cover with lid, and reduce heat. Cook for 50-60 minutes until broth is almost completely absorbed and grains are tender (if grains are hard, add more stock and continue cooking for 10-15 minutes).
- Add mushrooms, peas, and artichokes, stir, and cook for 4-5 minutes (add more stock if needed). Add chile de arbol and cheese and stir. Serve warm.