Sunflower Seed "Risotto" With Squash And Mushrooms
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
4 cups
Raw Sunflower Seed2 cup
Heavy Cream4 tbsps
Olive Oil (divided)1 large
Onion (finely chopped)2 cups
Vegetable Broth2 tbsps
White Wine (dry)100 g
Shiitake1.5 tsps
Kosher Salt (plus more)Directions:
1
Place sunflower seeds in a medium, wide, heavy pot or Dutch oven and cover with water
2
Cover pot and bring to a boil, then reduce to a simmer and cook until al dente, 45–55 minutes
3
Strain seeds through a fine-mesh sieve into a large bowl, reserving cooking liquid
4
Transfer 1 cup cooking liquid and 1 cup seeds to a blender; reserve remaining seeds and discard remaining liquid
5
Add cream and 2/3 cup Parmesan and blend until very smooth
6
Wipe out pot
7
Heat 2 Tbsp
8
Oil in pot over medium
9
Add onion, half of garlic, and 4 thyme sprigs
10
Cook, stirring, until garlic is fragrant and onion begins to turn translucent, about 4 minutes
11
Add reserved sunflower seeds and cook until seeds are toasted, about 1 minute
12
Add broth and wine and simmer over medium heat until liquid is almost fully reduced and seeds are tender, 15-20 minutes
13
Meanwhile, heat 1 Tbsp
14
Oil in a large skillet over medium-high
15
Add squash and cook, stirring occasionally, until just beginning to brown, 5–7 minutes
16
Add mushrooms, 2 thyme sprigs, and remaining garlic and 1 Tbsp
17
Oil and continue cooking until mushrooms and squash are tender, about 5 minutes
18
Season with 1/2 tsp
19
Salt and 1/4 tsp
20
Pepper and transfer to a plate
21
When broth is almost completely evaporated, add blended seed mixture and cook until sauce thickens, 5-8 minutes
22
Discard thyme sprigs and stir in 1 tsp
23
Salt and 1/4 tsp
24
Pepper; taste and adjust seasonings
25
Divide "risotto" among bowls and top with sautéed vegetables, Parmesan, pepper, and thyme sprigs
26
Place sunflower seeds in a medium, wide, heavy pot or Dutch oven and cover with water
27
Cover pot and bring to a boil, then reduce to a simmer and cook until al dente, 45–55 minutes
28
Strain seeds through a fine-mesh sieve into a large bowl, reserving cooking liquid
29
Transfer 1 cup cooking liquid and 1 cup seeds to a blender; reserve remaining seeds and discard remaining liquid
30
Add cream and 2/3 cup Parmesan and blend until very smooth
31
Wipe out pot
32
Heat 2 Tbsp
33
Oil in pot over medium
34
Add onion, half of garlic, and 4 thyme sprigs
35
Cook, stirring, until garlic is fragrant and onion begins to turn translucent, about 4 minutes
36
Add reserved sunflower seeds and cook until seeds are toasted, about 1 minute
37
Add broth and wine and simmer over medium heat until liquid is almost fully reduced and seeds are tender, 15-20 minutes
38
Meanwhile, heat 1 Tbsp
39
Oil in a large skillet over medium-high
40
Add squash and cook, stirring occasionally, until just beginning to brown, 5–7 minutes
41
Add mushrooms, 2 thyme sprigs, and remaining garlic and 1 Tbsp
42
Oil and continue cooking until mushrooms and squash are tender, about 5 minutes
43
Season with 1/2 tsp
44
Salt and 1/4 tsp
45
Pepper and transfer to a plate
46
When broth is almost completely evaporated, add blended seed mixture and cook until sauce thickens, 5-8 minutes
47
Discard thyme sprigs and stir in 1 tsp
48
Salt and 1/4 tsp
49
Pepper; taste and adjust seasonings
50
Divide "risotto" among bowls and top with sautéed vegetables, Parmesan, pepper, and thyme sprigs