To make this twist on a traditional risotto...I omitted WHITE WINE and used VEGETABLE BROTH instead of Chicken Broth.
I started by cooking chicken thighs in a pan...I added a bit of olive oil to the pan and sprinkled Herbs de Provence on the meat. I cooked the meat on low heat with a bit of water. I monitored the pan as I was cutting vegetables and making the risotto. Time can be saved by cooking your protein ahead of time!
BASE RECIPE:
4-6 cloves of garlic (depends on size)
1 shallot or HALF a red or yellow onion
2 stalks of celery
HALF a red, yellow, and orange bell pepper
6 basil leaves or 2 -3 teaspoons of dried basil
2 cups of cooked sorghum
1 cup of liquid (vegetable broth – low sodium is a healthy choice)
Olive oil
1 cup of grated Parmesan or Italian cheese blend
OPTIONS:
For liquid use: water, vegetable broth, chicken broth, or vegetable broth
Add small cubes of chicken
Substitute other vegetables for the peppers (onion and asparagus, leeks and broccoli, cauliflower and carrots, beet green stems, chard stems, and sweet potatoes)
Use non-dairy cheese for real cheese to make vegan
INSTRUCTIONS:
Chop garlic, onion, and celery into small pieces and sauté in 3 TBSP olive oil in a large pot
As onions or shallot becomes translucent, add the sorghum to coat it with the oil – stir for about 1 minute.
Add the broth and bring to a boil.
While the liquid is boiling, chop the vegetables and add to the pot.
When the liquid is nearly absorbed, add the basil and cheese. Stir until combined and liquid is absorbed.
Cover and let rest for 5 minutes.
IF you wish to keep the risotto vegetarian...move a portion to a separate container. To the pot, add shredded or diced chicken. Stir to incorporate.
IF you have NO interest in making this vegetarian...use chicken broth and add the meat as you add the chopped vegetables to the pot.
Serve or, once cool, put in an airtight container in the refrigerator.
Time: From start to finish...about 30 minutes.
