Sorghum & Brussels Risotto

February 22, 2016


Risotto, in  my mind, is a luxury item- not because it is expensive or extravagant, but because of the time it takes to make.  If you're like me, you don't have 30+ extra minutes to stand in the kitchen and stir rice.  But how I wish I did!  


The flavors and texture of a well-made risotto (like this one!)will elevate it from side-dish to main-dish.  


Creamy, a little chewy... nutty earthiness from a good parmesan,

brightness from wine.  

Beautiful flecks of fresh herbs and bright ribbons of greens.  




However, the big deal here is that you do NOT have to stand and stir for a mind-numbing amount of time.  Paint your nails instead- this risotto only requires about 10 minutes (or less) of active stirring!


That bonus sort of happened by accident when we decided to use sorghum instead of the traditional arborio rice.  The first trial run of the recipe found me standing and stirring.  


And stirring.  


And stirring...


and, you get the idea. 



Because sorghum is a hardy, ancient grain, it usually requires upwards of 45 minutes to cook before it is soft enought to be enjoyable. And ain't no one got time for that, especialllllly since risotto requires active participation.  





The bright idea we had to shorten the process, was to soak the grain overnight, which softens the outer hull and significantly decreases the hands-on stirring time.  


So, while you do have to plan ahead a little by starting the soaking process the day before, the time it saves you in stirring (and achy feet and and an achy back from standing in one place on the hard tile floor) makes this dish a staple on your weeknight rotation! 




Sorghum & Brussels Risotto


  • 1 cup sorghum, soaked

  • 1 teaspoon olive oil

  • 1/2 leek, thinly sliced

  • 1 shallot, thinly sliced

  • 2 cloves garlic, sliced thin

  • 4 cups Brussels tops or sprouts, thinly sliced

  • 1 lemon, zested and juiced

  • 1 tablespoon fresh thyme

  • 1/4 teaspoon salt

  • 3 cups vegetable broth

  • 1 cup white wine

  • parmesan or nutritional yeast, optional


1. Soak sorghum for 12 hours or overnight. The longer it soaks the less time it takes to cook.

2. Heat oil in a large skillet over medium heat. Add leek, shallot, and cloves, and cook until they begin to soften. Add Brussels and cook until bright green and just beginning to wilt (about 5 minutes). Remove the leeks and greens from the pan and set aside.

3. While the leeks and Brussels are cooking, place sorghum in a pot along with 3 cups of water. Cook over medium-high heat for 15-30 minutes. The amount of time the sorghum cooks will depend on how long it soaked for. Longer soaking time equals shorter cooking time. Cook the sorghum until al dente (it should still have a bite).

4. Heat the vegetable broth and wine until warm but not boiling.

5. Strain the sorghum and place it, over medium heat, into the pan your leeks cooked. Add 1 cup of the broth/wine mixture and cook, stirring constantly until the liquid is almost evaporated. Add another cup of the mixture and repeat. Continue this process until the sorghum has only a small amount of "bite" left. Sorghum is a chewy grain and will remain a bit toothsome.

6. Add the vegetables to the pan with the sorghum. Stir in the lemon zest and juice, thyme and salt. Stir until combinded adding aditional lemon or salt to taste. Top with parmesan cheese or nutritional yeast (this is up to you but adds great flavor).


*Thank you to Wild Hare Organic Farm for much of the local & seasonal produce we are able to use in our recipes.



*Thank you to Bob's Red Mill for the wonderful Sorghum!​​

The recipe creation and use of this flour were left entirely up to Two Kitchen Collision.

This post was written just for you and not because we received any compensation.






*Thank you to Darby Winery for the wonderful Wine!

The recipe creation and use of this wine were left entirely up to Two Kitchen Collision.

This post was written just for you and not because we received any compensation.




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