Beet Sorghum Risotto - Sorghum Checkoff

Ingredients

• 2 cups cooked sorghum grain, prepared according to package directions
• 1 tablespoon olive oil
• ½ teaspoon fennel seeds
• ½ fresh fennel, chopped
• 4 cups beet juice
• 2 tablespoons butter
• 2 large roasted beets, peeled, grated on a large hole box grater
• 2 tablespoons fresh dill, roughly chopped
• ¼ lemon wedge
• Kosher salt
• Freshly ground black pepper
• ½ cup sour cream
• 1 tablespoon prepared horseradish
• 1 piece fresh horseradish