Risotto is a classic of Italian cuisine, but did you know it's possible to reinvent this dish by replacing the rice with sorghum? This ancient grain, widely grown in West Africa and Asia, is naturally gluten-free and rich in fiber, protein, and essential minerals, making it an excellent base for a healthy and nutritious version. In this recipe, sorghum is combined with spinach and gorgonzola cheese (mushrooms can be added) to create a creamy, nutritious risotto, perfect for a balanced meal.
Ingredients
Preparation
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1- Sorghum preparation
Cook the sorghum according to the package directions. Ideally, soak it for 8 hours before cooking. I cooked mine without soaking it first, using 450 ml of broth, in my Ninja Foodi for 20 minutes on the "Hi, delayed release" pressure setting. It was perfect, al dente.
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2- Preparing the vegetables
- Heat 2 tablespoons of olive oil in a large frying pan.
- Add the onion and garlic, then sauté over medium heat until they become translucent.
- Incorporate the spinach and sliced mushrooms (I didn't add any because my children aren't big fans) and sauté until golden and tender.
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3- Cooking the risotto
- Over low heat, add the cooked sorghum to the pan with the spinach and mushrooms and mix well.
- Pour in the remaining hot vegetable stock (50 ml), stirring regularly so the sorghum absorbs the liquid. If you think it needs more cooking, add a little water.
- Five minutes before the end of cooking, add the gorgonzola in small pieces and incorporate it by stirring gently.
- Add salt and pepper to taste.
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4- Service
Serve immediately, garnished with a drizzle of olive oil, Parmesan cheese and, if desired, a squeeze of lemon juice.
