Toasted Sorghum Risotto

For the Sorghum Risotto

• 100 g ghee (clarified butter)
• 200 g rinsed sorghum
• 6 garlic cloves, finely chopped
• 1 onion, diced
• 75 g mushrooms, cut into small cubes
• 115 g butternut squash, diced
• 750 ml dark vegetable stock, divided
• 2 tablespoons apple cider vinegar
• Sea salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley, for garnish

For the Garlic Tomatoes

• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 45 g cherry tomatoes
• 60 ml dry white wine
• 1 teaspoon fresh rosemary, finely chopped
• Sea salt
• Freshly ground black pepper

Instructions

Heat the ghee in a large saucepan over medium heat.

Add the sorghum and toast for a few minutes until it becomes fragrant and lightly golden.

Stir in the garlic and onion and cook for another 30–40 seconds.

Add the mushrooms and butternut squash and sauté for about 1 minute, until most of the moisture has evaporated.

Reserve about ½ cup of the vegetable mixture for garnish.

Pour in 500 ml of the vegetable stock together with the apple cider vinegar.

Simmer gently for 40–50 minutes, gradually adding the remaining stock as needed until the sorghum is tender and has absorbed the liquid

Season with salt and freshly ground black pepper.

Meanwhile, prepare the garlic tomatoes.

Heat the olive oil in a frying pan over medium heat.

Add the garlic and sauté for 30–45 seconds, until lightly golden.