Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Risotto cakes
Sorghum is used in place of traditional arborio rice for this take on risotto. The dish is topped with basil to add a hint of freshness.
Sorghum is used in place of traditional arborio rice for this take on risotto. The dish is topped with basil to add a hint of freshness.Photograph by FSD staff
Menu Part
- appetizer
Sorghum is used in place of traditional arborio rice for this take on risotto. The dish is topped with basil to add a hint of freshness.
Ingredients
Basil
1 bag of sorghum heirloom grains
1 roasted red bell pepper
1 roasted yellow bell pepper
2 eggs
1 cup of sorghum flour
Salt
Pepper
Steps
Steps:
Roast red and yellow bell peppers; finely chop.
Combine ingredients and form into cakes.
Saute on the stove.
Garnish with basil.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
