Leek, Pea and Sunflower Seed Risotto
Ingredients
- legume rice @wellnesswarehouse
- 5 large leeks sliced
- 1 tbs butter (or olive oil)
- 1 cup legume rice
- 2 cups vegetable stock
- 1 cup frozen peas, thawed
- 1/2 cup sunflower seeds
- 1/2 cup boiling water
- juice of 1/2 lemon
- salt + pepper to taste
- toasted sunflower seeds to serve
- parsley to serve
Preparation
Soak the sunflower seeds in 1 cup boiling water for 30 minutes. Drain and set aside
Add the vegetable stock to a saucepan and bring to a simmer. Keep it warm over low heat
Blitz half the sunflower seeds and 1/4 cup stock in a blender until smooth and creamy
Heat a large heavy based pot over medium heat and add 2 Tbs butter or olive oil. Once hot, add the leeks. Cook, stirring occasionally, until translucent, about 5 minutes. Add the legume rice and stir until well coated and the grains are slightly toasty. Pour in 1/2 cup of the vegetable broth at a time stirring until the liquid is absorbed. Repeat until the rice is firm and creamy. Not mushy. You may not use all the broth. Stir in the peas and sunflower seed puree and turn the heat down to low. Season to taste
Top with a squeeze of lemon juice, toasted sunflower seeds and chopped parsley