Tomato Basil Sorghum Risotto
Tomato and basil are the Romeo and Juliet of flavour pairings. You really can’t go wrong with these two, and they happen to make for a particularly tasty risotto. Fresh basil has incredible health benefits including aiding digestion and anti-inflammatory properties. Be wary when selecting tomatoes as the conventional kind are very likely to contain chemical pesticides. It’s therefore important to always buy organic.
1 Cup Sorghum
3 Cups Water
1 Can Tomato Purée
Handful of Cherry Tomatoes
Handful of Fresh Basil
Seasoning: Cayenne, Oregano, Rosemary, Thyme, Salt and Pepper
Fill a saucepan with water and bring to a boil.
Add sorghum, reduce to a simmer and season with salt.
Cook for 20 minutes until sorghum starts to soften.
Use the lid to drain most of the water out of the pot (the sorghum should still be chewy since it will continue to cook in the tomato sauce).
Stir the tomato purée into the al dente sorghum.
Continue to cook on low heat while stirring to ensure the risotto does not stick to the bottom.
Add the cherry tomatoes and fresh basil.
Season and cook until sorghum is soft and full of flavour.