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Sunflower Seed Risotto with Butternut, Exotic Mushrooms and Sage


Sunflower seed risotto is not just risotto with sunflower seeds on top, sunflower seeds are turned into a rice-free risotto with just a few extra ingredients, creating a creamy, earth and unique dish. Sunflower seeds are incredibly mineral-rich and contain vitamin E and other antioxidants. They are also a great source of plant-based protein, which is why we accompanied this risotto with an easy homemade vegan parmesan, but you can add whatever extra flavours you like.

This makes it a low carb option, along with a delicious, rich flavour.

Prep time
15 minutes
Cooking time
40 minutes

Additional Notes

What if I don’t have a pressure cooker?

This recipe will take longer if you don’t have a pressure cooker. You can soak the sunflower seeds for at least 2 hours, or overnight.

If you want the risotto extra creamy:

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. Follow the recipe from step 2, but use a pot instead of a pressure cooker. The sunflower seeds will take a bit longer, about 30-40 minutes. Once most of the broth is cooked off, add the blended sunflower seeds and stir until combined.

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