Gluten-Free, "Kansas Risotto" Recipe

Gluten-Free, "Kansas Risotto" Recipe

Cooking sorghum "risotto style"—sometimes called sorghotto—is a brilliant way to highlight the grain's natural creaminess while maintaining that signature pop. Unlike traditional Arborio rice, which can easily turn to mush, sorghum holds its structure, creating a dish that is both elegant and hearty.

Adapted from our Southern friends and sorghum experts, this sorghum risotto is meant to be a more nutrient-dense version of your favorite parmesan-y comfort food. Kansas Risotto also reheats beautifully without losing texture and flavor.

Ingredients

  • 6+ cups chicken stock, more as needed
  • 4 tablespoons unsalted butter (separated into tablespoon pats)
  • ½ cup yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 1 cup Stegman Family Farms Sorghum
  • ½ cup white wine
  • 1+ cup grated Parmesan cheese
  • ÂĽ cup heavy cream
  • 1 ½ teaspoons lemon zest
  • 1 tablespoon fresh lemon Juice
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450F.
  2. Rinse the sorghum and spread evenly onto a sheet pan lined with parchment paper. Toast in oven until the sorghum is lightly browned and smells nutty (about 8-10 minutes).
  3. Bring stock to a simmer in a large saucepan then lower heat to keep warm while preparing risotto.
  4. Heat 2 tablespoons of the butter in a large saucepan over medium heat. Add onion and cook, stirring constantly until translucent (about 4 minutes).
  5. Add garlic and cook, stirring constantly for about 1 minute.
  6. Stir in sorghum and remaining butter to cook for about 1 minute, stirring constantly until all of the sorghum is coated with the butter.
  7. Add the white wine and cook, stirring constantly until the wine is mostly evaporated.
  8. Using a ladle, add about ½ of the warm stock to the sorghum mixture. Bring to a boil, reduce heat and simmer, stirring regularly until liquid is mostly absorbed (about 20-30 minutes).
  9. Add the remaining stock and cook until it is mostly absorbed (about another 20-30 minutes).
  10. Taste the sorghum to check for doneness, adding more stock and cooking longer if needed.
  11. When al dente, remove the saucepan from heat and stir in Parmesan, heavy cream, lemon zest and lemon juice. Season with salt and pepper to taste. Top with more freshly grated parm, if desired.
Notes

Need a quick-start version? Soak the sorghum overnight in water and skip steps 1-2. 


Why Use Whole Grain Sorghum for Risotto?

Traditional risotto uses refined white rice, but our Kansas Risotto uses 100% regeneratively grown whole-grain sorghum. This creates a deeply satisfying, nutrient-dense meal that is naturally gluten-free. As the sorghum simmers, it releases just enough natural starches to create a rich, velvety sauce while maintaining a beautiful, nutty, al dente texture that never gets mushy.

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Close-up of freshly harvested hard red wheat filling the back of a grain truck with a blue sky background
Stegman Family Farms wheat field with sun shining through the stalks under a clear blue sky.
Close-up of freshly harvested hard red wheat filling the back of a grain truck with a blue sky background
Stegman Family Farms wheat field with sun shining through the stalks under a clear blue sky.
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