Greek sorghum risotto, parsley pesto, feta, olives

Serves 4-6  / Prep 15 minutes / Cook time 60 minutes  / Gluten-free, Sugar-free.

INGREDIENTS

6 cups vegetable stock / 5 cups water?

2 tbsp olive oil

1 onion, diced

1½ cups Local village white whole sorghum grain, soaked overnight

½ cup dry white wine (such as Sauvignon Blanc)

Salt and pepper to taste

¼ cup cream (you can also use coconut cream)

Parsley pesto

1 handful parsley

½ cup extra virgin olive oil

50g cashews or pine nuts

1 lemon’s juice, zest

Serve

200g danish feta

½ cup pitted red olives

Exotic tomatoes, roasted

METHOD

1. Combine the vegetable stock and water in a saucepan, bring to a simmer over medium heat, covered, then reduce to low and maintain the heat.
2. Heat the olive oil in a large saucepan or frying pan. Add sorghum, and cook, stirring constantly, until edges start to become translucent, 3 minutes.
3. Stir 1 cup warm stock into sorghum, and cook, stirring constantly until liquid has nearly absorbed, about 10 minutes. Cover the pot slightly with a lid. Repeat by adding the 1 ½ cup stock in 10-minute intervals 4 more times.
4. When the last cup of stock is being added (5 in total), add the white wine and season well with salt and pepper. Stir in the cream then set aside.
5. To make the pesto, place all the ingredients in a blender. Blend until roughly chopped. If you don’t have a blender finely chop the parsley, nuts and zest together. Place into a bowl then cover with olive oil. Set aside.
6. To roast the tomatoes, preheat the oven to 200C, prepare a baking tray with parchment paper. Dress with 1 tbsp olive oil and salt then roast for 15 minutes.
7. To serve, lightly reheat the risotto for 2-3 minutes. Plate the risotto and top with roasted tomatoes, olives, parsley pesto and finish with crumbling over the feta cheese.