Sorghum Risotto: Lectin Free + Yummy!
If you’re trying to live a lectin free lifestyle and craving a comfort food like risotto, I have the answer for you! Sorghum that has been pressure cooked and then made into risotto (I added mushrooms, but if you’re not a fan, just omit the shrooms). What is sorghum you ask? It’s an old world grain that when cooked, has a great toothsome texture that mimics rice much better than cauliflower (IMHO). And it is compliant on Dr. Gundry’s Plant Paradox program! If you’re a skeptic, taste this risotto and see if it doesn’t change your mind (and then let me know in the comments :).
- 1/4 cup extra-virgin olive oil
- 1 cup sorghum, pressure cook in broth according to directions
- 1 cup onion, diced
- 2 cloves garlic. chopped
- 1/4 cup dry white wine
- 1/2 cup chicken stock (plus more as necessary)
- 2 tsp thyme
- 1-2 cups sliced crimini mushrooms
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 tbsp parsley, chopped
Preheat the oil in a large, high-sided sauté pan over medium heat. Add the onion, season with salt and pepper, and sauté until translucent. To the same pan, add the mushrooms and the garlic, season with salt and pepper, and sauté for 2 more minutes.
Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Add the cooked sorghum and thyme and then bring to a simmer. Cook for a few minutes, until the sorghum is heated through.
Remove from heat and add the Parmigiano-Reggiano, parsley and a drizzle of olive oil. Enjoy!
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