Creamy Parsnip Sorghum Risotto with Jalapeno Pesto
Bet you've never tried a sorghum risotto before! Try this earthy twist on rice-based risotto, made creamy with cauliflower and parsnip. Served with a bright and spicy jalapeno basil pesto. Remember to make time to soak the sorghum beforehand.
Cook the parsnips in whatever way you prefer. I roughly chopped and then steamed them, but roasting could also work.
Steam the caulifower - either in a steamer basket or in a large pan with about an inch of water in it, for around 10 minutes or until soft all the way through.
Add the parsnips and cauliflower to a blender or food processor and run until completely smooth.
Start the risotto:
In a large saucepan heat the oil, and when shimmering, add the garlic, celery, and onion, stirring to combine. Sautee for about 5 minutes or until softened.
Add the drained sorghum grains to the saucepan and stir. Cook for another 3-5 minutes, stirring frequently (you may smell a toasted aroma from the grains).
Add the white wine and a cup of water or broth and stir. Bring the mixture to a boil, then reduce to medium heat.
Continue cooking, stirring every 3-5 minutes, until sorghum is cooked through. Add water or broth 1/2 cup at a time whenever the sorghum has absorbed most of the liquid.
When the sorghum is soft but chewy, stir in the parsnips and cauliflower. Season to taste with salt and pepper, and cook for a few more minutes to meld the flavors and until the mixture is not runny. The overall cooking process will take somewhere around 60 minutes.
For the pesto:
Combine all ingredients in a blender or food processor until coarse. Add a splash of water or broth if needed to blend. Do not fully puree.