My New Roots' Inspirational Sunflower Seed Risotto

Name: My New Roots' Inspirational Sunflower Seed Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Risotto; 2 1/2 cups shelled, raw, unsalted sunflower seeds; 1 tablespoon coconut oil or ghee; 2 medium onions, finely diced; 5 cloves garlic, minced; Pinch sea salt; 2 to 3 cups water (or good-tasting vegetable broth); Vegetables and toppings; Assorted seasonal vegetables, like carrots, radishes, Romanesco broccoli, plus frozen green peas (or fresh, in season); Handful of watercress per person (stirred in before serving); Good quality olive oil; Lemon wedges; Flaky sea salt

Servings: persons

Risotto
2 1/2 cups shelled, raw, unsalted sunflower seeds
1 tablespoon coconut oil or ghee
2 medium onions, finely diced
5 cloves garlic, minced
Pinch sea salt
2 to 3 cups water (or good-tasting vegetable broth)
Vegetables and toppings
Assorted seasonal vegetables, like carrots, radishes, Romanesco broccoli, plus frozen green peas (or fresh, in season)
Handful of watercress per person (stirred in before serving)
Good quality olive oil
Lemon wedges
Flaky sea salt

1
Soak sunflower seeds overnight or all day in pure water with 2 tablespoons of sea salt.
2
Drain and rinse sunflower seeds. Remove about 1 cup / 135g of the soaked seeds and place in a blender with 1 cup / 250ml water. Blend on high until completely smooth. Set aside.
3
Melt coconut oil in a large stockpot. Add onions and sea salt, stir to coat and cook over medium-high heat until translucent, about 5-7 minutes. Add garlic and cook 2 minutes, then add sunflower seeds and about 2 cups of the water. Bring to a simmer and cook covered for 20-30 minutes, depending on the size of your seeds, adding more water as needed. When cooked, the seeds should be al dente: tender with only the slightest crunch still left in them. If there seems to be a lot of liquid left in the pot, let it simmer uncovered for about 5 minutes to evaporate the excess. Add the sunflower cream from the blender and stir to combine, and heat gently. Season to taste. Remove from heat and fold in a few generous handfuls of watercress.
4
Chop the vegetables into manageably-sized pieces, and blanch in succession in the same pot of salted water till crisp-tender, testing as you go. Do not overcook!
5
To serve, place about a quarter of the risotto on each plate, then top with the vegetables. Drizzle with olive oil, lemon juice and a sprinkling of flaky sea salt. Top with extra watercress and enjoy warm.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Risotto, 2 1/2 cups shelled, raw, unsalted sunflower seeds, 1 tablespoon coconut oil or ghee, 2 medium onions, finely diced, and more.

Yes, My New Roots' Inspirational Sunflower Seed Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!