Beet Sorghum Risotto
Savor a unique Beet Sorghum Risotto with fragrant fennel and tangy flavors. Try this recipe now! [URL]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sorghumcheckoff.com.
Cooking tools:
- Microplane
- Grater
- Pepper mill
- Fine-mesh sieve
- Saute pan
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon fennel seeds
- ½ fresh fennel, chopped
- 4 cups beet juice
- 2 cups cooked sorghum grain, prepared according to package directions
- 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
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