This Sunflower Seed Risotto is the perfect rich and creamy oil-free vegan risotto recipe. It's made with simple whole foods plant based ingredients that the whole family will love. It's quick and easy to make and it just uses one pot!
Risotto is one of my favorite vegan dinner recipes to make, because it can be made in one pan, it's doesn't require a lot of hands on work, and it tastes delicious.
There are many different ways to make creamy oil-free vegan risotto, but using nut and seed butter is my favorite. I love this Sunflower Seed Risotto recipe, because it is nut-free, rich and creamy, nutritious, and of course, delicious!
- Ingredients For This Sunflower Seed Risotto:
- How To Make Sunflower Seed Risotto:
- Sunflower Seed Risotto Variations:
- How To Store This Sunflower Seed Risotto:
- Top Tip
- Frequently Asked Questions:
- Related Vegan Dinner Recipes:
- Sunflower Seed Risotto
- Food Safety
- Related Sunbutter Recipes:
Ingredients For This Sunflower Seed Risotto:
This Sunflower Seed Risotto recipe is great, because most of the ingredients you probably already have on hand, or you can easily find in the grocery store!
- Onions - Any onion variety will work perfectly for this recipe. I like to use sweet onions.
- Garlic Cloves - Use as many, or as few garlic cloves as you would like. You can also sprinkle some garlic powder into this risotto for added flavor.
- Mushrooms - You can use any mushroom variety. I like to use baby bella, but white mushrooms or shitake work well too.
- Broccoli - Use the whole broccoli crown and the stalk. In my opinion cooked broccoli stalks are one of the best things to add to this risotto. Once cooked it gets so buttery and delicious.
- Vegetable Broth - I recommend using a salted vegetable broth. It adds way more flavor than unsalted vegetable broth. Vegetable broth is the best way to add additional flavor to risotto's creamy sauce.
- Sunbutter Organic Sunflower Seed Butter - I absolutely love Sunbutter. The organic sunflower seed butter is my favorite for savory recipes like this. It adds amazing flavor and replaces oils such as olive oil and coconut oil that can typically be found in most traditional risotto recipes. Sunbutter is full of vitamin E, healthy fats, and protein.
- Arborio Rice - This recipe uses traditional arborio rice for the perfect al dente creamy rice.
- Sunflower Seeds - I love adding whole sunflower seeds on top because they add the perfect crunch and garnish. You could also use pumpkin seeds or sesame seeds.
- Black Pepper - A little black pepper on top of this recipe is a must. It brings all the flavors together.
- Sea Salt - I always add a pinch of salt to my risotto recipes to tie all the flavors together. If you're using a salted vegetable broth, you may want to skip this ingredient.
See the recipe card for quantities
How To Make Sunflower Seed Risotto:
This Sunflower Seed Risotto is such a great recipe, because it only takes a few simple steps, one pot, and the whole family is guaranteed to love it!
1. Begin by dicing the onion, mincing the garlic, slicing the mushrooms, and chopping the broccoli crowns.
2. Add the onions and garlic to a pan with a splash of vegetable broth (you can also use olive oil) and sauté until soft. Next, add the mushrooms and continue to sauté. When the mushrooms soften slightly, add the broccoli crowns and cook for about 2 minutes.
3. Add the Sunbutter and nutritional yeast and mix until all the vegetables are evenly coated and a thick creamy sauce has formed.
4. Next, pour in the remaining vegetable broth and mix until smooth and creamy.
5. Add the rice and filtered water, cover, and cook on medium heat, stirring every so often until all the liquid has been absorbed, and the risotto is thick and creamy. Sprinkle the sunflower seeds on top and serve and enjoy!
Hint: Don't cook the risotto at too high of a heat, because it can burn the bottom. I like to cook mine on medium-high heat with a lid on it so that the rice can absorb the liquid without burning on the bottom. When the mixture starts to get thick, I turn it to low heat.
This vegan risotto recipe is great because you can make a variety of substitutions if needed and it will still turn out absolutely delicous.
- Grain-Free - You can substitute the rice for cauliflower rice, or a low-calorie rice substitute for a rice-free risotto! You can also use raw sunflower seeds that have been soaked in a large bowl of water for a couple of hours.
- Vegetables - One thing I love about risotto is that it is so easy to customize the dish. You can use any seasonal vegetables you like. Although I love this risotto as is, feel free to use vegetables like kale, carrots, sweet potatoes, different mushroom varieties, etc. to make it the way you like!
- Low-Fat - To make this risotto recipe low-fat, you can use half the amount of Sunbutter. This will change the flavor, and it won't be as creamy, but it will still be delicious and it will be low-calorie!
Sunflower Seed Risotto Variations:
There are plenty of different ways to enjoy this sunflower seed risotto recipe. Here are some of my favorite ways to mix it up!
- Spicy - Add chili pepper flakes, or hot sauce to this risotto to make it spicy.
- Zesty - You can add some lemon juice and lemon zest to this risotto.
- Extra Creamy - You can replace one cup of vegetable broth with coconut milk for an extra creamy sauce.
- Protein - Add your favorite plant-based protein to this risotto for a more complete meal.
See my Winter Vegetable Risotto for a similar vegetable-packed and creamy risotto recipe.
This recipe is great for beginners because it only requires minimal equipment that you probably already have in your kitchen. All you need is:
- Large Saucepan - Any large pan will work, but I recommend a wide pan so that the risotto cooks evenly, and you don't have to stir it often. I'd recommend a large skillet over a large pot because it will cook faster.
- Chefs Knife - Any knife will work. Investing in a quality chef's knife can make a huge difference.
- Cutting Board - Feel free to use plastic, or wooden, whatever you prefer!
How To Store This Sunflower Seed Risotto:
This Sunflower Seed Risotto is the perfect weeknight dinner and make-ahead lunch. If stored properly in airtight containers, this risotto can last a full week in the fridge.
This risotto can also be frozen and reheated. It's important to make sure that the risotto is completely sealed when frozen to avoid freezer burn. I recommend using airtight containers. If stored properly, this risotto can be stored in the freezer for up to two months.
My top tip for making risotto is to not rush it. Slow and steady is key for this Sunflower Seed Risotto. The longer it cooks, the more flavor will develop.
Frequently Asked Questions:
Risotto is one of my favorite plant-based foods. Not only is it delicious, but it's super nutritious is made properly. Not only is this sunflower seed risotto vegan, but it is highly nutritious because it is full of all whole foods plant based ingredients. Sunbutter is full of healthy fats, vitamin E, magnesium, and protein. Not to mention this recipe is full of nutritious vegetables and healthy grains as well.
Nut and Seed Butters are a great replacement for cream and cheese. I love using seed butters in my creamy vegan risotto recipes because although it may still be high in fat, it is also high in protein and fiber. This makes the overall recipe much healthier, while still being delicious.
If you're looking for a way to speed up the cooking process of risotto, you easily can by making it in a pressure cooker. I would recommend cooking it on high for 10 minutes and adding an extra cup of filtered water. This may vary by machine.
Related Vegan Dinner Recipes:
Looking for another warming supper? Try some of my other delicious vegan main courses!
If you try this Sunflower Seed Risotto recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Sunflower Seed Risotto
- Begin by dicing the onion, mincing the garlic, slicing the mushrooms, and chopping the broccoli crowns.
- Add the onions and garlic to a pan with ¼ cup of vegetable broth (you can also use olive oil) and sauté until soft. Next, add the mushrooms and continue to sauté. When the mushrooms soften slightly, add the broccoli crowns and cook for about 2 minutes.
- Add the Sunbutter and nutritional yeast and mix until all the vegetables are evenly coated and a thick creamy sauce has formed.
- Next, pour in the remaining vegetable broth and mix until smooth and creamy.
- Add the rice and filtered water, cover, and cook on medium heat, stirring every so often until all the liquid has been absorbed, and the risotto is thick and creamy. Sprinkle the sunflower seeds on top and serve and enjoy!
- Sprinkle the sunflower seeds on top and serve and enjoy!
It's important to make sure that you are following food safety.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Related Sunbutter Recipes:
Want to make more recipes using Sunbutter's Organic Sunflower Seed Butter? Try some of the other recipes on my website!