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!
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Ingredients For This Sunflower Seed Risotto:
This Sunflower Seed Risotto is the perfect healthy vegan dinner recipe, 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 - Use as much, or as little garlic 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 mushroom, shitake, and
- Broccoli - Use the broccoli crown, and the stalk.
- Vegetable Broth - I recommend using a salted vegetable broth. It adds way more flavor than unsalted vegetable broth.
- Sunbutter Organic Sunflower Seed Butter - I absolutely love Sunbutter. The organic sunflower seed butter is unsweetened, and super flavorful. It's great for savory recipes like this.
- Sunflower Seeds - I love adding sunflower seeds on top, because they add the perfect crunch and garnish on top.
- Black Pepper - A little black pepper on top of this recipe is a must. It brings all the flavors together.
See recipe card for quantities.
How To Make Sunflower Seed Risotto:
This Sunflower Seed Risotto is the perfect healthy vegan dinner recipe! All you need is large pot, and the whole family is guaranteed to love it.
Dice the onion, mince the garlic, slice the mushrooms, and chop the broccoli crowns. Add the onions and garlic to a pan and sauté until soft. Add the mushrooms and continue to sauté. Add the broccoli crowns and cook for about 2 minutes. Add the Sunbutter and nutritional yeast and mix.
Add remaining vegetable broth and mix until smooth and creamy.
Add the rice and cook until all the liquid has been absorbed, and the risotto is thick and creamy. 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 heat with a lid on it so that the rice can absorb the liquid without burning on the bottom.
Substitutions:
This Sunflower Seed Risotto is great, because there are so many substitutions that can be made to make it just the way you like it.
- Grain-Free - you can substitute the rice for cauliflower rice, or a low calorie rice substitute for a grain-free risotto!
- Vegetables - One thing I love about risotto is that it is so easy to customize the dish. You can use any vegetables you like. Although I love this risotto as is, feel free to use vegetables like kale, carrots, 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 good!
Sunflower Seed Risotto Variations:
This Sunflower Seed Risotto is great, because it can be enjoyed many different ways.
- 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.
See my Winter Vegetable Risotto for a similar vegetable packed and creamy risotto recipe.
Equipment:
This recipe is great for beginners, because it only requires minimal equipment.
All you need is:
- Sauté Pan - Any pan will work, but I recommend a wide pan so that the risotto cooks evenly, and you don't have to stir it often.
- Chefs Knife - Any knife will work. Investing in a quality chefs 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 great, because it's perfect for meal prep. If stored properly in air tight containers, this risotto can last a full week in the fridge.
This risotto can also be frozen and reheated as well. It's important to make sure that the risotto is completely sealed when frozen to avoid freezer burn. I recommend using air tight containers. If stored properly, this risotto can store in the freezer for up to two months.
Top Tip
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 the flavors can 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. This Sunflower Seed Risotto 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. I love using seed butters in my creamy vegan risotto recipes, because it may still be high in fat, but it is also high in protein and fiber as well. This makes the overall recipe much healthier, while still
Sunflower Seed Risotto
Equipment
- 1 Sauté pan
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 sunbutter organic sunflower seed butter
- ¼ cup nutritional yeast
- 2 tablespoon sunflower seeds
- Black pepper
Instructions
- 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 saute.
- Cut the mushrooms into slices and add to the pot and saute.
- Once mushrooms are soft, add the broccoli and lightly mix. Add the sunflower butter 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 seed and black pepper. Serve and enjoy!
Related Vegan Dinner Recipes:
Looking for other recipes like this? Try these:
Food Safety
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
Pairing
These are some of my favorite dishes to serve with Sunflower Seed Risotto:
Andrea White
such a yummy and filling risotto recipe! the garlic, mushroom, and sunflower seed combo was so delicious!
Choclette
I love a mushroom risotto. Would never have thought to add sunflower seeds, nevermind sunflower butter. Fabulous recipe, thank you.
Tina
What a yummy risotto. I love the addition of sunflower seeds to this dish!
Erin
This sunflower seed risotto is so good! Loved all of the textures and flavors. This is a perfect light dinner and packed with protein!
Alex
I made this sunflower seed risotto over the weekend, and I was instantly obsessed! It’s so creamy and has the perfect flavor. It was also super easy to make, and the leftovers were just as delicious! I always love your recipes, and this was another 10/10!
Jeff Zeanah
What a great idea.