Category
Main Dishes
Servings
2
Prep Time
5 minutes
Cook Time
40 minutes
Ingredients
- 7 oz minced lamb
- 1 cup vegetable broth
- 1/2 cup cream
- 1 cup sunflower seeds
- 1 onion, white, medium, chopped
- 1 carrot, medium, diced
- 2 garlic cloves
- 1/4 cup white wine
- 3 tbs grated parmesan
-
3 tbs olive oil plus extra to garnish
-
1⁄2tsp salt
-
1/4 tsp black pepper
- optional: thyme sprigs to garnish
Directions
- 1. Cover the sunflower seeds with salted water and bringto a boil. Cook for 30 minutes, adding more water if needed.
2. Heat the olive oil in a saucepan and sauté the carrots, lamb and onions for 5 minutes. Season with salt and pepper, add the garlic and cook for another minute until fragrant.
3. Drain the sunflower seeds, return the pan, add the wine and simmer. Add the broth one ladle at a time, then add cream and parmesan and stir to melt into a thick sauce.
- 4. Divide the sunflowerseed risotto into bowls, top with the lamb and carrots, and serve hot, garnished with thyme and a swirl of olive oil.
Recipe Note
A different take on a classic: A risotto made with sunflower seeds instead of rice! The technique remains the same and it's creamy, filling and very impressive!
