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Risotto Style Sorghum and Mushrooms

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 servings


  • 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 Wondergrain sorghum
  • 7 cups low sodium vegetable broth
  • 1 tablespoon truffle oil
  • 2 tablespoons parsley for garnish, optional
  • 1/4 cup parmesan cheese, grated


  1. 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

  2. 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.

  3. 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.

Recipe Notes

Nutrient Analysis:
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