4 Servings 45 min Cook
2 Cup Sunflower Seed Kernels
1 Tbsp Coconut Oil
2 Medium (2-1/2" dia) Onions
5 Cloves, minced Garlic
1 Dash Salt
3 Cup Vegetable Broth
16 Spear, medium (5-1/4" to 7" long) Asparagus
4 Small (5-1/2" long) Carrots
1 Cup Peas
2 Cup, chopped Watercress
Soak sunflower seeds overnight or all day in pure water with 2 tablespoons of salt.
Drain and rinse sunflower seeds.
Remove about 1 cup of the soaked seeds and place in a blender with 1 cup water.
Blend on high until completely smooth.
Melt coconut oil in a large stockpot.
Add diced onions and salt, stir to coat and cook over medium-high heat until translucent, about 5-7 minutes.
Add minced garlic and cook 2 minutes, then add sunflower seeds and about 2 cups of the broth.
Bring to a simmer and cook covered for 20-30 minutes, depending on the size of your seeds, adding more broth 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.
Blanch the vegetables in the same pot of salted water for approximately: 4 min for carrots (slice in half lengthwise to make thinner if needed), 3 min for asparagus, 2 min green peas.
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.