BEETROOT SORGHUM RISOTTO W/ CASHEW HORSERADISH

BY Ceres Organics, adapted from Brett McGregor

vegan   

Ready in 1½ hours | Serves 4


Ingredients

RISOTTO

2 cups Organic Sorghum

3 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

½ teaspoon fennel seeds

½ fresh fennel bulb, chopped, fronds reserved

4 cups organic beetroot juice

2 large beetroot, peeled and coarsely grated

¼ lemon wedge

salt and pepper to taste

Black Cumin (Nigella Sativa) (to garnish)

Private: Organic Kale Chips, Cheesy (to garnish)

CASHEW HORSERADISH

⅔ cup Organic Cashews, RAW Whole (soaked in warm water for 30 minutes & drained)

½ cup almond milk

1 tablespoon fresh lemon juice

4 tablespoons horseradish, grated & loosely packed

1 tablespoon Dijon mustard

2½ teaspoons Organic Vinegar, White Wine

sea salt, to taste

black pepper, to taste

Method

Cook sorghum according to packet instructions.

Make the cashew horseradish. Add cashews, almond milk, and lemon juice to a high-speed blender, and process on high until smooth and creamy. Transfer to a mixing bowl and whisk in the grated horseradish, mustard and vinegar. Season to taste, then place in the fridge for at least 1 hour to allow the flavour to develop.

Heat oil in a saucepan over a low heat. Add fennel seeds and fennel, and sauté until fragrant, stirring continuously. Add beet juice and increase heat to medium-high to reduce the liquid by half. Strain the remaining liquid and discard the solids. Return the strained juice to your pan, add the pre-cooked sorghum, and stir until liquid almost completely absorbed.

Add beetroot and fresh fennel fronds, then squeeze in the lemon and season to taste.