The “grains” are springy, the zucchini melts down into a cream with little bright spots of sundried tomatoes keep things exciting. Sorghum is the world’s most-grown crop that you probably never heard of – it ranks 4th after wheat, rice, and corn.
Also known as “milo” and “large millet”, sorghum is a seed with the intact outer coating like quinoa and looks very similar to the dotted spheres of millet. But the similarities stop there because sorghum contains five times the fiber, over twice the protein and six times the iron of millet. Sorghum is primarily grown as animal feed in industrialized nations – but it’s a substitute for grains in parts of the world, such as Africa, where there is not enough water to grow wheat, corn or rice. In fact, this “lowly” grain-substitute that’s packed with nutrients is slated to become the crop of the future. That’s because sorghum is both heat and drought-tolerant, does not need irrigation or fertilization, and is not picky about soil type.
Sorghum is the “whole grain” everyone should try because of its delicate un-obtrusive flavor and springy grains.
As far as I know, this is actually the first “Sorgo Risotto” that’s ever been made. So when I started playing around with this grain I wasn’t completely convinced that this recipe was a good idea.
But sorghum’s flavor is quite neutral and it does remain a lovely al dente (springy) texture after cooking so a risotto did not seem completely out of the question. Besides, Italy already has a history of adapting different grains, such as barley and farro, to the risotto technique so at least I wasn’t navigating to a completely new territory. You can try these alternate grain risottos in my cookbook, “Hip Pressure Cooking: Fast, Fresh & Flavorful“, you’ll find “Orzotto” and “Farotto” on page146.
More Pressure Cooker Risotto’s
Here are the seasonal risotto’s that are already on this website along with my video tutorial and explanations (be kind, it was my very first video ; ).
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||15 min.||High(2)||10-min. Natural|
- Serves: Serves 4-6
- Serving size: ⅙th
- Calories: 537.8
- TOTAL Fat: 15.8g
- TOTAL Carbs: 93.7g
- Sugar Carbs: 4.1g
- Sodium: 248mg
- Fiber Carbs: 4.4g
- Protein: 15.5g
- Cholesterol: 0.0mg
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 1½ cups (350ml) sorghum
- 2 medium zucchini, grated
- ½ cup sun-dried tomatoes, roughly diced
- 3 sprigs fresh thyme (save one for garnish)
- 1 teaspoon salt
- 2¼ cups (625ml) water
- To the pre-heated pressure cooker add the olive oil and onion and saute'.
- When the onion has softened, add the sorghum - coat it in the oil and onions and toast for about 3 minutes.
- Tumble in the zucchini and sun-dried tomatoes.
- Sprinkle in the thyme, salt, water and mix well.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 15 minutes at high pressure.
Stovetop pressure cookers: Lock the lid and cook for 13 minutes at high pressure.
- When time is up, open the pressure cooker with the 10-Minute Natural release.
Electric pressure cookers: When cooking time up count 10 minutes of Natural pressure release. Then, release the rest of the pressure slowly using the valve.
Stovetop pressure cookers: Move the cooker off the hot burner and count 10 minutes of Natural pressure release. Even if all of the pressure is naturally released before the 10 minutes are up, keep the lid closed the entire time. Otherwise, release any remaining pressure slowly using the valve.
- Mix well, again, so some of the zucchini strips will break down and become creamy.