Food Lover's Market | 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.
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Ingredients
- 500g butternut, cubed
- Olive oil
- 1 onion, finely chopped
- 3 – 4 cloves of garlic, minced
- 500ml (2 cups) sunflower seeds
- 125ml (1/2 cup) white wine
- 250ml (1 cup) vegetable stock
- 125ml (1/2 cup) coconut cream
- Fresh sage, chopped
- 200g wild mushrooms, pan fried
- Salt
- black pepper
- 60ml (1/2 cup) raw cashew nuts
- 30ml (2 Tbsp) nutritional yeast
- Pinch of salt
- Pinch of garlic powder
- Fresh sage, deep fried or pan-fried
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