Sorghum Butternut Squash Risotto
- 4 cups chicken broth
- 1 large vanilla bean or 1 tablespoon vanilla paste
- 3 cups peeled butternut squash, cut in 1-inch cubes
- 2 tablespoons butter, plus 1 tablespoon
- ½ cup chopped onion
- 1½ cups pearled sorghum
- ½ cup dry white wine
- ½ cup grated Parmesan
- ½ teaspoon salt
- pepper to taste
- chives for garnish (optional)
In a medium saucepan, warm broth over medium-high heat. Cut the vanilla bean in half lengthwise; scrape out seeds and add with bean to broth. Or use vanilla paste.
Bring to simmer; reduce heat to low. Add the squash and cook until tender, about 5 minutes. Use slotted spoon to remove the squash to a separate dish. Turn heat on the broth to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 tablespoons butter over medium heat. Add onion; saute until tender, about 3 minutes. Add sorghum; stir to coat with butter. Add wine and simmer until almost evaporated, about 3 minutes. Add 1½ cups broth, cover and cook until almost completely absorbed, about 10–15 minutes. Continue cooking, adding ½ cup of broth at a time, stirring constantly, allowing broth to be absorbed before adding more until sorghum is tender but still firm to bite and creamy, about 20 minutes total.
Discard the vanilla bean. Turn off heat; gently stir in squash, cheese, remaining butter, salt and pepper. Transfer to serving bowl and sprinkle with chives or parmesan. Serve immediately.