Make Room for ‘Shrooms
Move over rice! We’re replacing you with whole grain sorghum to provide a more healthful dish without compromising the taste you love. Our Risotto Style Sorghum and Mushrooms is a safe alternative for those who follow a gluten-free diet because it lacks the wheat found in traditional recipes. But don’t be fooled by the ingredients in this swap. This risotto is full of healthy goodness, and contains ingredients such as leeks, mushrooms, and whole grain sorghum to provide you with the nutritious ingredients your body craves. That’s enough reason for anyone to make room for this meal!
Nutrient Booster: Shiitake Mushrooms
We love mushrooms because they’re versatile, delicious and offer amazing health benefits. They are increasingly popular because they are low in calories, carbohydrates, fat and sodium, making them an easy addition to any meal for added nutrients and flavors. Mushrooms are also cholesterol-free and provide many vitamins and minerals, including potassium, vitamin D, selenium and niacin. Shiitake mushrooms specifically, have great benefits for our immune systems and have the natural ability to reduce inflammation. One study found that regular consumption of shiitake mushrooms can boost immune system function in healthy adults. With so many health reasons to enjoy mushrooms, you’ll love them even more in this recipe!
This dish can be enjoyed as a main meal or as a side. Pair this delicious and creamy risotto with high protein dishes like our Black Sesame Seed Encrusted Salmon or our Grilled Chicken Satay with Thai Style Peanut Sauce.
Risotto Style Sorghum and Mushrooms
- 3 tablespoons olive oil, divided
- 1 leek, sliced and diced
- 3 cloves garlic, minced
- 8 ounces baby Portobello mushrooms, wiped clean and sliced
- 1 1/2 pounds fresh Shiitake mushrooms, wiped clean and sliced without stems
- 2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
- 1/4 teaspoon sea salt
- 2 shallots, diced
- 1/2 cup dry white wine
- 1 cup whole grain sorghum
- 7 cups low sodium vegetable broth
- 1 tablespoon truffle oil
- 2 tablespoons parsley for garnish, optional
- 1/4 cup parmesan cheese, grated
Heat 2 tablespoons of olive oil in a medium-large sauce pan, over medium heat. Add leek, and cook for 5 minutes, then add garlic and saute until lightly golden. Add the mushrooms, thyme, and sea salt to the skillet and sauté for 7 minutes until lightly browned. Place mushroom and leek mixture in a bowl and set aside
Place the remaining 1 tablespoon olive oil into the saucepan, and sauté the shallots for 2- 3 minutes. Stir in wine and add the sorghum. Cook until the liquid is almost evaporated. Using a ladle, add 1 cup of vegetable broth and cook, stirring, until the sorghum has almost absorbed the liquid. Repeat this 3 more times until the sorghum has almost absorbed the liquid. Then add an additional 3 cups of broth to the mixture, and continue to stir and cook, allowing the sorghum to absorb most of the broth. This should take about 40-45 minutes. The sorghum should be tender and creamy with a slight bite.
Transfer the sorghum to the mushroom mixture, and combine well. Drizzle with the truffle oil and mix well. Garnish with parsley and Parmesan cheese before serving.
Serving: 1 1/4 cups, Calories: 315 calories, Fat: 12 grams, Saturated fat: 2 grams, Carbohydrates: 40 grams, Sugar: 5 grams, Sodium: 320 grams, Fiber: 8 grams, Protein: 8 grams, Cholesterol: 3.5 milligrams
Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.