Sunflower-Seed Risotto Recipe

Name: Sunflower-Seed Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; Extra-virgin olive oil; 1 small onion, minced; 1 1/4 pounds shelled raw sunflower seeds (4 cups); 1/2 cup dry white wine; 1 quart chicken stock or low-sodium broth; 1 ounce thickly sliced country ham, finely diced; Salt; Freshly ground pepper; 1 cup frozen baby peas, thawed; 1/4 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

2 tablespoons unsalted butter
Extra-virgin olive oil
1 small onion, minced
1 1/4 pounds shelled raw sunflower seeds (4 cups)
1/2 cup dry white wine
1 quart chicken stock or low-sodium broth
1 ounce thickly sliced country ham, finely diced
Salt
Freshly ground pepper
1 cup frozen baby peas, thawed
1/4 cup freshly grated Parmigiano-Reggiano cheese

1
In a pressure cooker, melt the butter in 2 tablespoons of oil.
2
Add the onion and cook over moderate heat until softened, 3 minutes.
3
Add the sunflower seeds and cook, stirring, 4 minutes.
4
Add the wine; cook until evaporated.
5
Add the stock and ham.
6
Season with salt and pepper; bring to a boil.
7
Cover and bring the cooker up to pressure.
8
Maintain pressure over low heat for 7 minutes.
9
Set the cooker in the sink and run cold water over the lid to cool and depressurize it; remove the lid once it can be released without force.
10
Drain the sunflower seeds, reserving 1 cup of the cooking liquid.
11
Transfer 1/2 cup of the seeds to a blender along with the 1 cup of reserved cooking liquid and puree until creamy.
12
Transfer the whole seeds to a skillet.
13
Add the puree, peas and cheese and cook over moderate heat, stirring, until the seeds are coated with a creamy sauce, 2 minutes.
14
Spoon the risotto into bowls, drizzle with olive oil and serve.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, Extra-virgin olive oil, 1 small onion, minced, 1 1/4 pounds shelled raw sunflower seeds (4 cups), and more.

Yes, Sunflower-Seed Risotto falls under the Meat & Poultry 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.

Sunflower-Seed Risotto

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