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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.
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