• prep: 1 hr
• cook: 1 hr 30 min
• total: 2 hr 30 min

servings:

To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow the sunflower cooking method for a basic go-to grain-free risotto, then swap in whatever seasonal vegetables you'd like to top it with.

• 4 cups raw sunflower seeds
• 2/3 cup heavy cream
• 2/3 cup freshly grated Parmesan (about 1 ounce), plus more for serving
• 4 tablespoons olive oil, divided
• 1/2 large onion, finely chopped
• 4 garlic cloves, finely chopped, divided
• 6 thyme sprigs, divided, plus more for serving
• 2 cups vegetable broth
• 2 tablespoons dry white wine
• 3 cups 1/2" cubed butternut squash (about 1 pound squash)
• 3 1/2 ounces shiitake or cremini mushrooms, trimmed, coarsely chopped
• 1 1/2 teaspoons kosher salt, plus more
• 1/2 teaspoon freshly ground black pepper, plus more

Click Here For Step-By-Step Instructions