Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Make Room for ‘Shrooms
Risotto may just be one of the most perfect grown-up, lazy, chilly evening comfort meals of all time. Our version of the traditional rice-based recipe is made with whole grain sorghum, making it a more healthful dish without compromising any of the Italian flavors you love. Our Risotto Style Sorghum and Mushrooms is a safe alternative for those who follow a gluten-free diet and contains more protein and fiber than its rice counterpart. Full of earthy, nutrient-dense mushrooms, our healthy risotto has a thick and creamy consistency similar to the classic version, with a light nutty flavor in every warm, delicious, chewy bite. This dish is a nourishing meal that is as elegant as risotto, or just simply classy comfort food at its finest!
Nutrient Booster: Shiitake Mushrooms
Mushrooms are prized for their nutritional profile, savory taste and amazing health benefits. They are cholesterol-free and provide many vitamins and minerals, including potassium, vitamin D, selenium and niacin. Shiitake mushrooms specifically, offer antiviral, cholesterol-lowering and cardiovascular support. A recent study shows that they even have the ability to boost the immune system in healthy adults. In addition, these mushrooms contain anti-cancer compounds and have anti-inflammatory properties. The skiitake is a versatile food that can be incorporated into a variety of dishes, making them the perfect, nutrient-dense addition to soups, salads, omelets and risottos!
Our Risotto Style Sorghum and Mushrooms is hearty enough to serve as a main dish and just as elegant to serve as a side or first course. Because of its versatility, this risotto pairs well with so many of our high protein main meals. Served as a side, it is a deliciously creamy accompaniment to our Black Sesame Seed Encrusted Salmon or our Grilled Chicken Satay with Thai Style Peanut Sauce. Plus, any leftovers will stay fresh in the fridge for up to five days so you can continue to feast like an Italian with this new favorite!
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 Wondergrain 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.