Sunflower Seed "Risotto" with Squash and Mushrooms

Ingredients for Sunflower Seed "Risotto" with Squash and Mushrooms

• 950ml raw sunflower seeds

• 160ml double cream

• 160ml freshly grated Parmesan (about 30g ), plus more for serving

• 4 tablespoons olive oil, divided

• 1/2 large onion, finely chopped

• 4 garlic cloves, finely chopped, divided

• 6 thyme sprigs, divided, plus more for serving

• 475ml vegetable broth

• 2 tablespoons dry white wine

• 725ml 1/2" cubed butternut squash (about 450g squash)

• 100g shiitake or cremini mushrooms, trimmed, coarsely chopped

• 1 1/2 teaspoons kosher salt, plus more

• 1/2 teaspoons freshly ground black pepper, plus more

How to make Sunflower Seed "Risotto" with Squash and Mushrooms

Place sunflower seeds in a medium, wide, heavy pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer and cook until al dente, 45–55 minutes.

Strain seeds through a fine-mesh sieve into a large bowl, reserving cooking liquid. Transfer 240ml cooking liquid and 240ml seeds to a blender; reserve remaining seeds and discard remaining liquid. Add cream and 160ml Parmesan and blend until very smooth.

Wipe out pot. Heat 2 tablespoons oil in pot over medium. Add onion, half of garlic, and 4 thyme sprigs. Cook, stirring, until garlic is fragrant and onion begins to turn translucent, about 4 minutes. Add reserved sunflower seeds and cook until seeds are toasted, about 1 minute. Add broth and wine and simmer over medium heat until liquid is almost fully reduced and seeds are tender, 15-20 minutes.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add squash and cook, stirring occasionally, until just beginning to brown, 5–7 minutes. Add mushrooms, 2 thyme sprigs, and remaining garlic and 1 tablespoon oil and continue cooking until mushrooms and squash are tender, about 5 minutes. Season with 1/2 teaspoons salt and 1/4 teaspoons pepper and transfer to a plate.

When broth is almost completely evaporated, add blended seed mixture and cook until sauce thickens, 5-8 minutes. Discard thyme sprigs and stir in 1 teaspoon salt and 1/4 teaspoons pepper; taste and adjust seasonings. Divide "risotto" among bowls and top with sautéed vegetables, Parmesan, pepper, and thyme sprigs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.