The risotto is a classic of Italian cuisine, but did you know that it is possible to revisit this dish by replacing rice with sorghum? This old grain, very widespread in West Africa and Asia, naturally gluten -free is rich in fiber, protein and essential minerals, making it an excellent base for a healthy and nutritious version. In this recipe, sorghum is associated with spinach, gorgonzola (mushrooms can be added) to create a creamy, nutritious and perfect risotto for a balanced meal.
Ingredients
Preparation
-
1- Preparation of the sorghum
Cook the sorghum as indicated on the package. The ideal is to soak it 8 hours before cooking it. As for me, I cooked it without prior soaking, with the 450 ml of broth, at the Ninja Foodi, 20 minutes in pressure "Hi, Delayed Release mode. It was perfect, al dente.
-
2- Preparation of vegetables
- Heat 2 tablespoons of olive oil in a large skillet.
- Add the onion and garlic, then brown over medium heat until they become translucent.
- Incorporate the spinach and minced mushrooms (I did not put it because my children are not very fans) and make them jump until they are golden and tender.
-
3- Cooking the risotto
- Over low heat, add the cooked sorghum in the pan with the spinach and mushrooms and mix well.
- Pour the rest of the hot vegetable broth (50 ml), mixing regularly so that the sorghum absorbs the liquid. If you think there is a lack of cooking, add a little water.
- 5 minutes before the end of cooking, add the gorgonzola into small pieces and incorporate it, stirring gently.
- Salt and pepper at your convenience.
-
4- Service
Serve immediately, garnished with a drizzle of olive oil, parmesan and, if you wish, a little lemon juice.
