Sorghum risotto with green asparagus

🕒 Practical Info

🥕 Ingredients

• 250 g hulled sorghum
• 500 g green asparagus
• 2 shallots
• 1 vegetable bouillon cube
• 1 L water
• 20 cl liquid cream
• 50 g grated Parmesan
• 20 g butter
• 1 dash of olive oil
• Salt and pepper

👨‍🍳 Preparation Steps

1. Prepare the broth by dissolving the vegetable cube in 1 liter of hot water. Keep it warm.
2. Peel and finely mince the shallots.
3. Sauté the shallots in a large pot with a dash of olive oil until translucent.
4. Add the hulled sorghum and sauté for 2 minutes, stirring, until it becomes translucent.
5. Pour in one ladle of hot broth and let the sorghum absorb it. Gradually repeat this process until the sorghum is tender, about 30 to 35 minutes.
6. Meanwhile, wash the asparagus, remove the tough ends, and cut them into pieces.
7. Cook the asparagus for 5 to 7 minutes in a pot of boiling salted water, then drain them.
8. When the sorghum is cooked, add the asparagus, liquid cream, butter, and grated Parmesan.
9. Gently mix until a creamy texture is achieved.
10. Season with salt and pepper and serve hot.