Sunflower Seed Risotto

Sunflower Seed Risotto Healthy Recipe

4 Servings 45 min Cook

Macros/Serving: 541 Calories
Tags:paleo |


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.

Set aside.

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.