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Recipe Detail Page
New Ancient Grain Risotto
Spring 2019
This savoury porridge features quinoa, (something you probably already know) as well as sorghum and amaranth grains. It’s the perfect dish for those chilly spring days when only wild ramps seem to carry the promise of warmer weather. Be sure to purchase feta in brine, as both are used here. Bob’s Red Mill produces all three grains.
Serves 4
2 tbsp (30 mL) olive oil, plus extra for drizzling
1 small onion, finely chopped
1 tbsp (15 mL) tomato paste
2½ tsp (12 mL) lightly crushed caraway seeds
4½ cups (1.125 L) water
Salt and freshly ground black pepper
1 cup (250 mL) sorghum
¼ cup (60 mL) amaranth
½ cup (125 mL) red quinoa
8 oz (225 g) frozen peeled white shrimp, thawed
8 to 10 ramps, thinly sliced
1 can (398 mL) cherry tomatoes
¼ cup (60 mL) feta brine
3 oz (85 g) drained feta, divided
½ cup (125 mL) chopped dill, plus extra for garnishing
1 Heat 2 tbsp (30 mL) oil in a medium saucepan over medium heat. Add onion and cook for 3 minutes. Stir in tomato paste and caraway. Fry until paste is sticky and darker, 2 to 3Ž minutes.
2 Pour water over; bring to a boil; season lightly with salt and pepper. Add sorghum; bring to a boil. Reduce to low, cover and simmer 45Žminutes. Stir in amaranth, return to a simmer; cover and cook 25 minutes longer. Sprinkle quinoa over, stir and return to a simmer again; cover and cook until all are tender and only a little liquid remains, about 15 minutes longer.
3 Stir in shrimp, ramps, tomatoes and their juices. Cook until shrimp are opaque, about 4Žminutes. Remove from heat.
4 Add the feta brine, roughly half the cheese, and the dill; stir until cheese is melted. Divide between 4 bowls. Garnish with remaining feta, a drizzle of olive oil, and dill.
Serves 4
