Asparagus & Mushroom Sorghum Risotto with Truffle & Pine Nuts

Forget Everything You Knew About Risotto: This Creamy Sorghum Version is a Game-Changer

Hey friend! Let’s talk about risotto for a second. That classic, creamy, soul-warming dish that we all love… and that can sometimes feel a little high-maintenance. Standing over the stove, adding broth one ladle at a time, constantly stirring until your arm feels like it might fall off? I get it. On a busy weeknight, that’s a hard sell.

But what if I told you there’s a way to capture all that luxurious, comforting essence of risotto—the creaminess, the depth of flavor, the elegant vibe—without the constant stirring and attention? A version that’s not only easier but also packed with whole-grain goodness and a texture that’s downright addictive?

Enter my Asparagus & Mushroom Sorghum Risotto. This isn’t just a recipe; it’s a revelation. We’re swapping arborio rice for wholesome, chewy sorghum, a ancient grain that holds its shape beautifully and gives us a fantastic nutty base. We’re loading it up with earthy mushrooms, bright and tender asparagus, and toasting some pine nuts for a buttery crunch. And the piece de resistance? A generous drizzle of truffle oil and a zip of fresh lemon right at the end that makes the whole dish sing.

This risotto is cozy and elegant, simple enough for a Tuesday but special enough for a dinner party. It’s the kind of meal that makes you feel like a total rockstar in the kitchen, and I am so, so excited to ride this flavor wave with you. Let’s get cooking!

Print

The Risotto That Started It All

My love affair with risotto-style dishes started not in a fancy restaurant, but in my Nona’s warm, always-bustling kitchen. She didn’t use sorghum, of course—her version was the classic, stirred-with-love kind. But the principle was the same: transforming simple, humble ingredients into something magical and communal.

I remember one chilly autumn evening, I was about ten years old, and I was her designated “stirrer.” She’d put a wooden spoon in my hand and guide it, her hand over mine, showing me the slow, rhythmic motion. “You have to be patient, Isla,” she’d say in her gentle accent. “You can’t rush the good stuff. You listen to the pot. It will tell you when it’s hungry for more.”

That lesson—of patience, of listening to your food, of the transformative power of slow cooking—stuck with me. This sorghum risotto is my modern, time-saving homage to her. It gives you all the soul-satisfying “good stuff” without requiring you to stand guard for an hour. It’s a hug in a bowl, a nod to tradition, and a high-five to the busy, brilliant cook you are, all at once.

Gathering Your Flavor Crew

Here’s your grocery list for this cozy masterpiece. Don’t be intimidated by the ingredients; I’ve got plenty of swaps and chef-y insights to make it work for you!

• 1 cup whole grain sorghum: This is our star! Sorghum is a powerhouse whole grain with a delightful chewy texture (like a cross between wheat berries and farro) and a mildly sweet, nutty flavor. It’s gluten-free and packed with fiber, making this risotto both wholesome and satisfying. Chef’s Tip: You can often find sorghum in the bulk bins or the health food aisle of your grocery store.
• 3 tbsp olive oil: Our cooking fat of choice for building flavor from the very beginning.
• 1 medium onion, diced: The aromatic foundation of our dish. A yellow or white onion works perfectly here.
• 2–3 garlic cloves, minced: Flavor booster numero uno! Pro Hack: Let your minced garlic sit for 10 minutes before cooking. This activates its beneficial allicin compound, giving you maximum flavor and health benefits.
• 10 oz baby bella mushrooms, sliced: These guys bring a deep, savory umami that forms the heart of the dish. Cremini mushrooms work great too!
• 1 bunch thin asparagus, sliced into ¼-inch pieces: Look for bright green, firm stalks with tight tips. Thin asparagus is more tender and cooks faster. We’re saving the tough ends for stock another day!
• ¼ cup pine nuts: They add a rich, buttery crunch that is simply irreplaceable. Substitution Tip: If pine nuts are out of budget, chopped walnuts or slivered almonds are a fantastic, crunchy alternative.
• ½ cup white wine: A dry white wine like Sauvignon Blanc or Pinot Grigio adds a touch of acidity that brightens the whole dish. No-wine swap: Use an additional ½ cup of broth with a squeeze of lemon juice.
• 2 cups low-sodium vegetable broth: Using low-sodium broth lets you control the salt level perfectly. Chicken broth works wonderfully too if you’re not keeping it veggie.
• ¼ tsp sea salt: To taste! We’ll adjust at the end.
• 1 tbsp truffle oil: This is the “wow” factor. It adds an incredible, earthy depth that makes the dish taste luxurious. Chef’s Insight: Always add truffle oil at the END of cooking. Heat can destroy its delicate flavor. If you don’t have any, a good extra virgin olive oil is still delicious.
• 1 tbsp lemon juice & ½ tsp lemon zest (optional): The bright, fresh zing that cuts through the richness and makes all the flavors pop. Don’t skip the zest if you can help it—it’s a flavor powerhouse!
• ¼ cup grated Parmesan cheese: For that final layer of salty, savory, creamy goodness. For a vegan version, a sprinkle of nutritional yeast will give you a similar cheesy, umami kick.

Let’s Build Your Dreamy Risotto, Step-by-Step

Ready to create some magic? Put on your favorite playlist, grab your favorite large skillet or Dutch oven, and let’s do this. I’ll be with you every step of the way with my best tips and tricks.

1. Prep Your Sorghum (The Only “Wait” of the Show): If your sorghum isn’t pre-cooked, this is your first step. In a medium saucepan, combine the 1 cup of sorghum with the 2 cups of broth. Bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for 45-50 minutes. You’re looking for it to be tender but still have a pleasant chew—al dente! Once it’s done, drain any excess liquid. Chef’s Hack: You can absolutely do this step up to 3 days in advance! Just store the cooked sorghum in the fridge and you’ve got a 15-minute meal on your hands.
2. Toast Those Pine Nuts: While the sorghum is cooking (or while your pre-cooked sorghum is hanging out), grab a small, dry skillet. Toss in your pine nuts and place them over medium heat. Toast them, shaking the pan frequently, for 2-4 minutes until they’re fragrant and lightly golden. Watch them like a hawk—they go from perfectly toasted to sadly burnt in seconds! Pour them onto a plate to stop the cooking and set them aside.
3. Sauté Your Aromatics & Veggies: Now for the fun part! In your large skillet, heat the 3 tablespoons of olive oil over medium heat. Add the diced onion and let it cook for 4-5 minutes until it’s soft and translucent. Now add your prepped garlic and stir for just 30 seconds until it’s fragrant—don’t let it burn! Next up, the mushrooms. Add them in a single layer if you can and let them cook, without stirring too much at first, to get a beautiful brown sear. This is where all that deep, meaty flavor comes from! After 5-7 minutes, when the mushrooms have released their water and are browned, toss in the sliced asparagus. Cook for another 4-5 minutes, just until the asparagus is tender-crisp and bright green.
4. Bring It All Together & Deglaze: Time for the main event! Add your cooked, drained sorghum to the skillet with the veggies. Give everything a good stir to let the grains get friendly with all those flavors. Now, pour in the ½ cup of white wine. It will sizzle and steam—that’s the sound of flavor! Use your spoon to scrape up any of those delicious browned bits from the bottom of the pan (that’s called fond, and it’s liquid gold). Stir until the wine is mostly absorbed.
5. The Grand Finale & Flavor Layering: We’re in the home stretch! Reduce the heat to low. Now, stir in the 1 tablespoon of lemon juice, the 1 tablespoon of truffle oil, the ¼ teaspoon of sea salt, and the lemon zest if you’re using it. Let everything mingle and get cozy for 2-3 minutes. This is where the dish transforms from “yum” to “WOW.”
6. The Creamy, Cheesy Finish: Take the skillet off the heat. This is crucial! If you add cheese over direct heat, it can sometimes get a little stringy or seize up. Off the heat, stir in the ¼ cup of grated Parmesan. It will melt into the risotto, creating a luscious, creamy sauce that clings to every grain and vegetable.

Plating Up Your Masterpiece

Okay, it’s time to serve this beauty! I like to use a shallow bowl for risotto—it just feels right. Spoon a generous portion into each bowl. Top it with a hefty sprinkle of those gorgeous toasted pine nuts for that essential crunch. For a final touch of freshness and color, you can add a little extra lemon zest or a tiny drizzle of olive oil. Serve it immediately while it’s hot, creamy, and dreamy. This dish is a complete meal in a bowl, but it’s also fabulous with a simple side salad of bitter greens dressed with a light vinaigrette to cut through the richness.

Ride Your Own Flavor Wave: Recipe Variations

The beauty of this recipe is its flexibility! Don’t be afraid to make it your own.

• Protein Power: Stir in 1 cup of shredded rotisserie chicken or ½ cup of cooked, crumbled Italian sausage with the sorghum for a heartier meal.
• Go Vegan: It’s easy! Skip the Parmesan and use a vegan alternative or a sprinkle of nutritional yeast. The truffle oil and veggies provide tons of flavor on their own.
• Herb It Up: Stir in 2 tablespoons of fresh, chopped herbs like thyme, parsley, or chives at the very end for a burst of freshness.
• Spring Fling: Swap the asparagus for fresh spring peas or sugar snap peas. So good!
• Citrus Twist: Swap the lemon for an orange—use orange zest and a splash of juice for a sweeter, different kind of bright note.

Isla’s Chef Notes & Kitchen Confessions

This recipe has become a staple in my house, and like any good friend, it’s evolved over time. The first time I made it, I was so nervous about the sorghum. I kept thinking, “Will it really get creamy?” The answer is a resounding YES. It doesn’t get mushy-creamy like arborio rice; it gets saucy-creamy, with each grain maintaining its wonderful personality.

I also have a funny kitchen confession: I once, in a major hurry, tried to toast my pine nuts while also sautéing my veggies and answering a work email. Let’s just say I created a very expensive, very charred batch of pine nut dust. A moment of silence, please. Now I *always* toast them first and set them far, far away from the stove. Learn from my multitasking mistakes!

The truffle oil was a later addition. I started with just Parmesan, but one day I had a tiny bottle left from a gift and thought, “Why not?” It elevated the dish to a whole new level. It’s now the non-negotiable signature.

Your Risotto Questions, Answered!

I’ve gotten so many DMs about this recipe, so here are the answers to the most common questions.

Q: My sorghum is still a bit crunchy after 50 minutes. What gives?
A: Don’t worry! Like beans, the age and batch of sorghum can affect cooking time. Just add a bit more broth or water and continue simmering, checking every 5-10 minutes until it reaches your desired tenderness. It can sometimes take up to 60-70 minutes.

Q: Can I make this dish ahead of time?
A: Absolutely! You can cook the sorghum and chop the veggies 1-3 days in advance. The final dish reheats surprisingly well, too. Just add a tiny splash of broth or water when reheating on the stovetop to bring back the creamy consistency.

Q: My risotto seems a bit dry/gummy. How can I fix it?
A: This usually means the sorghum has absorbed a bit too much liquid. Easy fix! Stir in a ¼ cup of warm broth or even a splash of hot water until it loosens up to your preferred creaminess. The final stir-in of Parmesan and truffle oil will also add back moisture and silkiness.

Q: I can’t find sorghum. Is there another grain I can use?
A> You bet! Farro is the closest in texture and will give you a similar chewy, nutty result (though cooking time will vary). Pearl barley is another great, creamy alternative. For a gluten-free option, short-grain brown rice works, but it will have a softer texture.

Nutritional Information*

*This is a rough estimate per serving (based on 4 servings) and will vary based on specific ingredients used.

• Calories: ~360
• Protein: 10g
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 6g

Prep Time: 15 minutes | Cook Time: 50 minutes (if sorghum isn’t pre-cooked) | Total Time: ~1 hour

This Creamy Asparagus & Mushroom Sorghum Risotto proves that comfort food can be both nourishing and sophisticated. With its velvety texture, vibrant flavors, and wholesome grains, it’s a recipe that brings a touch of gourmet flair to your table — no constant stirring required. Perfect for cozy evenings or impressing guests with minimal effort.