Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asparagus & Mushroom Sorghum Risotto with Truffle & Pine Nuts

  • Author: islamerrick
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Asparagus & Mushroom Sorghum Risotto with Truffle & Pine Nuts is a hearty, earthy, and elegant twist on classic risotto. Made with nutty, chewy sorghum instead of rice, this dish is infused with umami-rich mushrooms, tender asparagus, and finished with luxurious truffle oil and toasted pine nuts.

Ingredients

Scale
  • 1 cup whole grain sorghum
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced (cremini or shiitake work well)
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth, warmed
  • ¼ cup dry white wine (optional)
  • ¼ cup nutritional yeast or grated Parmesan (if not vegan)
  • 1–2 teaspoons truffle oil (to taste)
  • ¼ cup toasted pine nuts
  • Salt and pepper, to taste
  • Fresh parsley or chives, for garnish (optional)

Instructions

  1. Rinse sorghum and cook in boiling water or broth until tender but chewy, about 50–60 minutes. Drain any excess liquid and set aside.
  2. In a large skillet, heat olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and mushrooms and cook until mushrooms are browned and tender, about 7–8 minutes.
  3. Add cooked sorghum and stir to combine. Deglaze with white wine if using and let it simmer for 2 minutes.
  4. Add warm broth a ladle at a time, stirring and allowing it to absorb before adding more. Continue until the mixture is creamy, about 10–15 minutes.
  5. Meanwhile, blanch or sauté asparagus pieces until just tender, then stir into the risotto near the end of cooking.
  6. Stir in nutritional yeast or cheese and season with salt and pepper. Drizzle with truffle oil and mix well.
  7. Serve warm, topped with toasted pine nuts and fresh herbs if desired.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dinner, Main Dish
  • Method: Stovetop, Simmering
  • Cuisine: Modern European, Plant-Based

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: sorghum risotto, mushroom asparagus risotto, truffle risotto, gluten free risotto, vegetarian dinner, healthy whole grain risotto, pine nut risotto, plant based risotto

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitetide.com/asparagus-mushroom-sorghum-risotto-with-truffle-pine-nuts/