Sunflower Seed Risotto

Ingredients

• Sunflower seed kernels

  Seeds, dried

  2 cup or 280g

• Salt

  Table

  2 tbsp or 36g

• Water

  Plain, clean water

  1 cup or 237g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  4 cloves, minced or 12g

• 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

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Lemon juice

  Raw

  2 tsp or 10g

Directions

1. Soak sunflower seeds overnight or all day in water with salt.
2. Drain and rinse the sunflower seeds. Blend half of the soaked seeds with an equal amount of water until smooth to make a sunflower 'cream', then set aside.
3. Bring a pot of salted water to a boil for blanching vegetables.
4. Melt coconut oil in a separate stockpot over medium heat. Add onions and a dash of salt, cooking until translucent. Stir in garlic and cook for another 2 minutes.
5. Add the remaining sunflower seeds and two-thirds of the broth. Simmer, covered, until the seeds are al dente, adding more broth as needed.
6. Stir in the blended sunflower 'cream' and heat gently. Season to taste and fold in the watercress.
7. Once water is boiling, blanch the carrots for 4 minutes, asparagus for 3 minutes, and peas for 2 minutes.
8. Serve the risotto topped with blanched vegetables, a drizzle of olive oil, and a squeeze of lemon juice.