Since the sorghum is already made, this recipe can be on the table in 20 minutes or less!
Ingredients:
4 - 6 cloves of garlic (depending on size)
1/2 a red onion
2 cups beet green stems (substitute chard stems, kohlrabi stems, or kale stems)
2 cups cooked sorghum
1/2 cup low sodium chicken broth
1/2 cup parmesan cheese
2 tbsp olive oil or walnut oil
Instructions:
Dice garlic, onion, beet green stems
Add to a pan with olive oil
Sautee until onions are translucent then add the low sodium vegetable broth
Sautee (and stir) until the broth is close to being absorbed.
Add the sorghum and stir the ingredients together.
Add the cheese and stir
Serve in a bowl - garnish with rosemary or basil.
Serve with a salad and a gluten free roll.
Substitutions:
Chicken can be added to the mixture and chicken broth used rather than vegetable broth
Chopped walnuts can be added to the risotto just before serving.
Different vegetable flavor combinations can be used. A risotto is a good dish to use up small portions of several vegetable that are left in the refrigerator (similar to a soup).
Have fun playing with your food!
