I’ve been seeing a lot of ‘why not just make it with rice’ reactions to alternative grain risotto recipes. I have a few reasons. Trying to get a variety of potentially more nutritious grains into my meals is one. Making a risotto-like dish with any grain makes it taste delicious and a little more special than just a bed for the more dominant stuff on your plate. It’s also a creative challenge, and I welcome those when they occur in the kitchen. The flavor will always be a bit more new and unexpected than traditional risotto, but the creamy grain dish format will keep it in cozy territory, which is nice. Of course, no grain will quite replace starchy Arborio rice, which is what usually gives risotto that wonderfully creamy consistency. I like to incorporate blended roasted root vegetables, beans or coconut milk to achieve that sought-after texture. In this risotto, I went with coconut milk, which integrates seamlessly with the flavors of the beets, ginger, garlic and chili. Though the spicy, sweet and earthy flavors in this dish are a bit far from the classic, it’s absolutely delicious in its own right, and kind of perfect for this transitional time of year.
I’ve tried sorghum in salads and bowls in the past, but always found it to be a bit too chewy for my liking. That toothsome texture works perfectly in risotto, though, so I was very happy to rediscover this nutritious, gluten-free grain with this dish that I developed for Nuts.com.
There are some weekend links below, have a great Sunday!
Chani Nicolas – been loving her weekly horoscopes
Jesse Kamm, Living Off the Grid – that house!
Slicing Pretty Avocados – can’t stop doing this now
Georgia O’Keeffe: Living Modern – this exhibition sounds amazing, love that they are making an emphasis on her clothing.
Tea Blends for Healthy Skin, Digestion and Energy
Za’atar Swirl Bread – so beautiful and sounds delicious
I don’t even like beets but this looks super AMAZING!!!
Siavash from http://www.ethicaltree.com
Thank you so much Siavash :)
This color is amazing, Anya!
Look at the burst of colors! I haven’t tried doing much dish and experimenting recipes using risotto since what I always buy in the nearest grocer (guilty for laziness) is quinoa. Maybe next time, whenever I had the chance to go in distant supermarket, I’ll buy some of these and try your recipe.
PS. The beets really made magic in the recipe. So much that I want to do something tonight along with quinoa.
Your recipe looks awesome Anya! =D
Thanks so much Sam! You could use quinoa in this recipe for sure but it won’t have that chewy bite that sorghum has, it will be pretty soft in texture.
Hi, I’m a writer with Care2.com and I’d love to include a link to this recipe in an article. Is it alright if I also use your photo? Thanks!
Hi Zoe,
Thanks for checking! Please go ahead and use the photo and link to the recipe :)
Great, thanks Anya!
Sounds so good! I’ve always messed up risotto, any tips?