Sunflower Seed Risotto

The All Natural Vegan

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Start to Finish: 45 minutes

Servings: 4 servings

Ingredients

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  • 1 onion
  • 4 cloves garlic
  • 1 package mushrooms
  • 2 crowns broccoli
  • 4 cups vegetable broth
  • 2 cups arborio rice
  • 2 cups water
  • ⅓ cup Organic SunButter
  • ¼ cup nutritional yeast
  • 2 tablespoon sunflower seeds
  • Black pepper

Directions

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  1. Begin by adding about ¼ cup of the vegetable broth to a pot on high heat. Mince the garlic and dice the onions. Add and sauté.
  2. Cut the mushrooms into slices and add to the pot and sauté.
  3. Once mushrooms are soft, add the broccoli and lightly mix. Add the SunButter and the nutrition yeast and mix.
  4. Pour in the vegetable broth and mix until creamy.
  5. Add the rice and 2 cups of water and set to medium heat. Cook for about 20 minutes, or until the rice has absorbed all the water.
  6. Top with sunflower seeds and black pepper. Serve and enjoy!
  • Ingredients
      • 1 onion
      • 4 cloves garlic
      • 1 package mushrooms
      • 2 crowns broccoli
      • 4 cups vegetable broth
      • 2 cups arborio rice
      • 2 cups water
      • ⅓ cup Organic SunButter
      • ¼ cup nutritional yeast
      • 2 tablespoon sunflower seeds
      • Black pepper
  • Directions
      • Begin by adding about ¼ cup of the vegetable broth to a pot on high heat. Mince the garlic and dice the onions. Add and sauté.
      • Cut the mushrooms into slices and add to the pot and sauté.
      • Once mushrooms are soft, add the broccoli and lightly mix. Add the SunButter and the nutrition yeast and mix.
      • Pour in the vegetable broth and mix until creamy.
      • Add the rice and 2 cups of water and set to medium heat. Cook for about 20 minutes, or until the rice has absorbed all the water.
      • Top with sunflower seeds and black pepper. Serve and enjoy!
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