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Sorghum Risotto for Instant Pot

Sorghum Risotto Recipe

Sorghum is a perfect Mediterranean Diet ingredient as it is very high in fiber and rich in nutrients, two things we like! Add zucchini and sun dried tomatoes and you have a delicious dish.

Scale

Ingredients

1 tablespoon EVOO
1 medium white onion, chopped
1½ cups (350ml) sorghum
2 medium zucchini, grated
½ cup sun-dried tomatoes, roughly diced
3 sprigs fresh thyme (save one for garnish)
1 teaspoon salt
2¼ cups (625ml) water

Instructions

To the pre-heated pressure cooker add the olive oil and onion and saute’.
When the onion has softened, add the sorghum – coat it in the oil and onions and toast for about 3 minutes.
Tumble in the zucchini and sun-dried tomatoes.
Sprinkle in the thyme, salt, water and mix well.
Close the lid and set the valve to pressure cooking position.
Electric pressure cookers: Cook for 15 minutes at high pressure.
Stovetop pressure cookers: Lock the lid and cook for 13 minutes at high pressure.
When time is up, open the pressure cooker with the 10-Minute Natural release.
Electric pressure cookers: When cooking time up count 10 minutes of Natural pressure release. Then, release the rest of the pressure slowly using the valve.
Stovetop pressure cookers: Move the cooker off the hot burner and count 10 minutes of Natural pressure release. Even if all of the pressure is naturally released before the 10 minutes are up, keep the lid closed the entire time. Otherwise, release any remaining pressure slowly using the valve.
Mix well, again, so some of the zucchini strips will break down and become creamy.

Nutrition

Keywords: Mediterranean Diet Instant Pot Vegetarian

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