Sunflower Seed Risotto

Ingredients

• Sunflower seed kernels

  Seeds, dried

  2 cup or 280g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  5 cloves, minced or 15g

• Salt

  Table

  1 dash or 0.4g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Asparagus

  Raw

  16 spear, medium or 256g

• Carrots

  Raw

  4 small or 200g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Watercress

  Raw

  2 cup, chopped or 68g

Directions

1. Soak sunflower seeds overnight or all day in pure water with 2 tablespoons of salt.
2. Drain and rinse sunflower seeds. Blend 1 cup of the soaked seeds with 1 cup water until smooth. Set aside.
3. Melt coconut oil in a stockpot. Add onions and salt, cook until translucent. Add garlic, cook 2 minutes. Add sunflower seeds and 2 cups broth, simmer covered until seeds are al dente, adding broth as needed.
4. Add sunflower cream, heat gently. Season to taste. Fold in watercress.
5. Blanch vegetables in salted water: carrots for 4 min, asparagus for 3 min, peas for 2 min.
6. Serve risotto topped with vegetables, olive oil, lemon juice, flaky sea salt, and extra watercress.

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