Creamy Sunflower Seed Risotto (Vegan)
This creamy vegan "risotto" is made without rice, but with sunflower seeds, pumpkin seeds, and roasted asparagus! Healthy and so delicious.
Ingredients
- 1 large bunch of asparagus (about 20 stalks)
- 1 medium yellow onion finely diced
- 4 cloves garlic micro grated or crushed
- 2 cups low sodium vegetable stock or 2 teaspoons (5 mL) better than bouillon vegetarian chicken plus 2 cups water
- 1 cup raw pumpkin seeds soaked for 4 - 8 hours
- 1 cup raw sunflower seeds soaked for 4 - 8 hours
- ½ cup well-stirred tahini
- 2 tablespoons extra virgin olive oil plus more for roasting
- 2 tablespoons freshly squeezed lemon juice plus more to taste
- dash sesame oil
- salt to taste
- freshly cracked pepper to taste
Instructions
- Soaking hack: soak in the morning so you're ready to make dinner at night! Drain and rinse soaked seeds well before using.
- When you're ready to cook, start by prepping the asparagus: preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Wash asparagus and trim ends. Place on cookie sheet and toss with extra virgin olive oil, salt and pepper. Roast for 15-30 minutes, watching for desired doneness. You want them to soften, get a bit roasty but to stay vibrant and not look too wilted. How long it takes depends on how large the asparagusare. When done, leave whole or slice into 2 inch pieces and set aside.
- For the risotto, heat 2 tbsp olive oil in a large rimmed skillet or a medium pot over medium heat. Saute the onion until translucent and glossy, about five to seven minutes. Add garlic and cook, stirring constantly, 1 minute. Season with salt and pepper.
- Add soaked seeds, along with stock or water + bouillon concentrate. Turn heat to medium-low, stir, cover the pot and simmer the seeds for 20 minutes.
- Remove cover, stir and simmer for another ten minutes. Remove from heat. Most of the liquid will have been absorbed but not all...don't worry, it will come together with the tahini sauce!
- In a small jar, mix together the tahini with lemon juice, sesame oil and season to taste with salt and pepper.
- Stir tahini sauce into risotto, adjust seasoning with salt, pepper, sesame oil and lemon juice (I like a lot of lemon!) and serve with asparagus.