Serves 5 Beetroot and fennel sorghum risotto€¦ · Beetroot and fennel sorghum risotto. 2...

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Beetroot and fennel sorghum risotto with cashew dill cheese and lemon-scented popped sorghum DAF1104#1 11/19 Serves 5 Cooking and preparation time 45 minutes Vegan • Gluten-free • Low carb Beetroot and fennel sorghum risotto 2 tablespoons olive oil ¼ teaspoon crushed fennel seeds ½ cup fennel, finely chopped ½ small brown onion, finely chopped 4 cups beetroot juice or vegetable stock 3 cups cooked sorghum grain (boiled in water for 40 minutes) 1½ tablespoons vegan butter 2 large roasted beetroot, peeled and coarsely grated Salt and pepper, to taste Soft herbs (such as dill, mint, chives or micro herbs), to taste 1 lemon Heat the oil in a large saucepan, then fry the fennel seeds until fragrant. Add in the chopped onion and fennel. Stir over a medium heat until soft and cooked through. Stir in the beetroot juice or stock and simmer until the volume is reduced by half. Add in the cooked sorghum, then simmer for a further 30 minutes until most of the juice has been absorbed. Stir in the butter, grated beetroot and seasoning. To serve, top with cashew dill cheese, lemon-scented popped sorghum (recipes below), herbs and a squeeze of lemon. Cashew dill cheese Makes 2½ cups 2 cups raw cashews, soaked overnight and drained 1 clove garlic or 1 teaspoon garlic powder 3 tablespoons fresh dill, roughly chopped 1 teaspoon onion powder 4 tablespoons nutritional yeast flakes 2 tablespoons lemon juice 1/3 cup water ¼ cup olive oil ¼ teaspoon salt Freshly ground black pepper, to taste Using a high-speed blender or food processor, combine all the ingredients except the dill, lemon juice, olive oil and pepper. Blend until very smooth. Add in the lemon juice and slowly drizzle in the olive oil. Season, then fold in the chopped dill. Can be stored in the fridge for 5–6 days. Lemon-scented popped sorghum Makes about 1 cup 2 tablespoons canola oil 1/3 cup uncooked sorghum Zest of 1 lemon Sprig of thyme, chopped 3 tablespoons vegan butter Salt, to taste Heat the canola oil in a medium saucepan over a moderately high heat. Tip in half of the sorghum, then place a lid loosely on top of the saucepan. Cook for 1 minute or until the sorghum popping slows down, then shake the saucepan until most of the grains are popped. Remove the popped sorghum, and repeat. Into the same saucepan, melt the butter with the lemon zest and thyme. Season and set aside to pour over the popped sorghum and risotto. o z z i e R u q i n i m o f D e h y c e b p i c e R 13 25 23 daf.qld.gov.au @QldAgriculture @FisheriesQueensland @BiosecurityQld

Transcript of Serves 5 Beetroot and fennel sorghum risotto€¦ · Beetroot and fennel sorghum risotto. 2...

Page 1: Serves 5 Beetroot and fennel sorghum risotto€¦ · Beetroot and fennel sorghum risotto. 2 tablespoons olive oil ¼ teaspoon crushed fennel seeds ½ cup fennel, finely chopped ½

Beetroot and fennel sorghum risotto with cashew dill cheese and lemon-scented popped sorghum

DAF1

104#

1 1

1/19

Serves 5 Cooking and preparation time

45 minutesVegan • Gluten-free • Low carb

Beetroot and fennel sorghum risotto2 tablespoons olive oil¼ teaspoon crushed fennel seeds½ cup fennel, finely chopped½ small brown onion, finely chopped4 cups beetroot juice or vegetable stock3 cups cooked sorghum grain (boiled in water for 40 minutes)1½ tablespoons vegan butter2 large roasted beetroot, peeled and coarsely gratedSalt and pepper, to tasteSoft herbs (such as dill, mint, chives or micro herbs), to taste1 lemon

Heat the oil in a large saucepan, then fry the fennel seeds until fragrant. Add in the chopped onion and fennel. Stir over a medium heat until soft and cooked through. Stir in the beetroot juice or stock and simmer until the volume is reduced by half. Add in the cooked sorghum, then simmer for a further 30 minutes until most of the juice has been absorbed. Stir in the butter, grated beetroot and seasoning. To serve, top with cashew dill cheese, lemon-scented popped sorghum (recipes below), herbs and a squeeze of lemon.

Cashew dill cheeseMakes 2½ cups

2 cups raw cashews, soaked overnight and drained1 clove garlic or 1 teaspoon garlic powder3 tablespoons fresh dill, roughly chopped1 teaspoon onion powder4 tablespoons nutritional yeast flakes2 tablespoons lemon juice1/3 cup water ¼ cup olive oil¼ teaspoon saltFreshly ground black pepper, to taste

Using a high-speed blender or food processor, combine all the ingredients except the dill, lemon juice, olive oil and pepper. Blend until very smooth. Add in the lemon juice and slowly drizzle in the olive oil. Season, then fold in the chopped dill. Can be stored in the fridge for 5–6 days.

Lemon-scented popped sorghumMakes about 1 cup

2 tablespoons canola oil1/3 cup uncooked sorghumZest of 1 lemonSprig of thyme, chopped3 tablespoons vegan butterSalt, to taste

Heat the canola oil in a medium saucepan over a moderately high heat. Tip in half of the sorghum, then place a lid loosely on top of the saucepan. Cook for 1 minute or until the sorghum popping slows down, then shake the saucepan until most of the grains are popped. Remove the popped sorghum, and repeat.

Into the same saucepan, melt the butter with the lemon zest and thyme. Season and set aside to pour over the popped sorghum and risotto.

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13 25 23 daf.qld.gov.au @QldAgriculture @FisheriesQueensland @BiosecurityQld