Sunflower Carrot Risotto

As I was wandering through the farmers’ market, the vibrant colors of fresh vegetables caught my eye, especially the radiant orange of freshly harvested carrots. It reminded me of the comforting dish, Sunflower Carrot Risotto, that I’ve come to love. This dish is not just about satisfying hunger; it’s about celebrating the essence of spring, where fresh ingredients come together in a creamy, delightful manner. The crunch of roasted hazelnuts and the subtle sweetness of carrots create a harmony that dances on your palate. Whenever I make this dish, it brings back memories of sunny afternoons spent with loved ones, sharing stories over a delicious meal. The Sunflower Carrot Risotto is a go-to for gatherings or a cozy dinner at home, reminding me that good food brings people together.

Ingredients Overview for Sunflower Carrot Risotto

The ingredients for Sunflower Carrot Risotto are a harmonious blend that brings together flavors and textures to create a comforting dish. At the heart of it all are the carrots, which not only add a beautiful color but also provide a natural sweetness. The use of sunflower seeds lends a nutty flavor that’s complemented by the creaminess of the risotto. Each ingredient works together to elevate the dish, celebrating the season’s bounty.

• ½ cup raw sunflower seeds: These seeds add a delightful crunch and nutty flavor to the dish.
• ¾ cup water: For soaking the sunflower seeds to enhance their creaminess.
• 2 tablespoons lemon juice: Adds a bright acidity to balance the flavors.
• Zest from ½ lemon: Provides intense lemon flavor without extra liquid.
• ¼ teaspoon sea salt: Enhances the overall flavor of the risotto.
• 4 cups vegetable broth: The base for cooking the risotto, imparting depth of flavor.
• 3 cups water: Used in conjunction with the broth for cooking the farro.
• 1 ¼ cup peeled and sliced carrots (about 2 medium carrots): The star of the dish, providing sweetness and color.
• 2 medium shallots: Adds a mild onion flavor to the dish.
• 3 tablespoons olive oil: For sautéing the shallots and adding richness.
• 2 ¼ cups cracked pearled farro: A whole grain that adds a chewy texture and nutty flavor.
• ¼ cup packed fresh dill: For added freshness and a hint of herbal flavor.
• 3/4 teaspoon toasted sesame seeds: Provides additional nuttiness and flavor.
• ¼ teaspoon sea salt: For seasoning the final dish.
• ¼ cup + 2 tablespoons toasted hazelnuts: Adds crunch and a rich, nutty taste.
• 1 tablespoon olive oil: For tossing with the pea shoots and hazelnuts.
• 3 cups pea shoots: A fresh garnish that adds a touch of sweetness and color.

The Method for Sunflower Carrot Risotto

Creating the Sunflower Carrot Risotto is a delightful journey of flavors and textures, and I can’t wait to guide you through it. With a few simple steps, you’ll be able to whip up this delicious dish. Let’s dive right in!

1. About an hour before starting, place the sunflower seeds in a bowl and cover with water. This soaking process will help them soften and blend beautifully later.
2. When you’re ready to cook, start by getting the broth going. In a saucepan, combine 4 cups of vegetable broth and 3 cups of water. Bring it to a boil.
3. Once boiling, add the carrots to the broth. Reduce the heat and let them simmer until they’re tender, which should take about 10 to 15 minutes. You’ll know they’re done when they easily pierce with a fork.
4. After the carrots are tender, use a slotted spoon to remove them, but keep the broth simmering. This flavorful liquid will be used for the risotto.
5. While the carrots are cooking, heat a dutch oven or large, high-sided skillet over medium-low heat. Add 3 tablespoons of olive oil.
6. Next, peel and mince the shallots. Once the oil is hot, add the minced shallots to the pan. Cook them until they’re tender, about 3 to 5 minutes.
7. Now it’s time for the star ingredient! Add in the cracked pearled farro and toast it for about a minute, stirring frequently. This will enhance the nutty flavor.
8. After toasting, ladle in the first cup of the simmering broth and stir gently. Let the risotto cook, stirring occasionally, until nearly all the broth has been absorbed.
9. Continue adding broth by half cups, allowing it to absorb each time before adding more. This process usually takes around 40 minutes, and you’ll want to taste the farro along the way until it’s tender. Don’t hesitate to sprinkle in a pinch of sea salt if needed.
10. While the risotto cooks, take the drained sunflower seeds and place them in a blender with the cooked carrots, ¾ cup of water, lemon juice, zest, and salt.
11. Blend until smooth, creating a thick, creamy puree. Adjust the consistency with more water if necessary, ensuring it’s not too runny.
12. Next, prepare the gremolata! On a cutting board, place the dill and zest the lemon on top. Sprinkle in the sesame seeds and chop everything together until finely mixed.
13. In a bowl, combine three-quarters of the gremolata mixture with the chopped hazelnuts and drizzle with 1 tablespoon of olive oil. Toss in the pea shoots and mix until well combined.
14. Finally, once the risotto is tender and most of the liquid has absorbed, stir in the carrot cream and cook until warmed through. Remove from heat.
15. Divide the risotto into four bowls and top with the hazelnut-pea shoot mixture. Finish with a dusting of the reserved gremolata. Enjoy!

Helpful Notes about Sunflower Carrot Risotto

Making Sunflower Carrot Risotto is a wonderful experience, and here are some tips to help you nail it every time.

• Storage: Leftover risotto can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: While it’s best fresh, you can freeze the risotto for up to one month. Just make sure to reheat gently.
• Pairing: This risotto pairs beautifully with a crisp green salad or roasted vegetables for a complete meal.
• Variations: Feel free to experiment with different vegetables based on the season. Asparagus or peas would work wonderfully.
• Serving Suggestion: Garnish with additional fresh herbs for a vibrant finish just before serving.

Serving Ideas for Sunflower Carrot Risotto

When it comes to serving Sunflower Carrot Risotto, the options are as delightful as the dish itself. It’s perfect for a variety of occasions and can be complemented with numerous sides. Here are some serving ideas:

• Pair with a Green Salad: A light, refreshing salad with mixed greens and a tangy vinaigrette complements the creamy risotto beautifully.
• Serve during Spring Gatherings: This dish is a fantastic centerpiece for a spring gathering, showcasing seasonal vegetables and bright flavors.
• Accompany with Roasted Vegetables: Roasted seasonal vegetables add a nice contrast and extra flavor to the risotto.
• Enjoy for Lunch or Dinner: The Sunflower Carrot Risotto is versatile enough to make an excellent lunch or a comforting dinner option.
• Perfect for Special Occasions: It’s a wonderful dish to serve at gatherings or special occasions, impressing your guests with its flavor and presentation.
• Store for Later: If you have leftovers, store them in an airtight container for easy meal prep throughout the week.
• Seasonal Pairings: In spring, pair with fresh herbs like basil or cilantro to enhance the dish’s flavors.

FAQ

Conclusion

The Sunflower Carrot Risotto is truly a comforting and flavorful dish that celebrates the beauty of spring’s fresh produce. It’s not just easy to make but also adaptable, making it perfect for any occasion. I encourage you to try making this risotto tonight and enjoy the wonderful blend of textures and flavors it offers. Your friends and family will love it, and it’s a great way to bring everyone together around the table!

Sunflower Carrot Risotto

This Sunflower Carrot Risotto is a creamy, nutty delight, perfect for a comforting meal. With the sweetness of carrots and a crunchy topping of hazelnuts, it’s not just delicious but also wholesome. Try it tonight for a perfect blend of flavors!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup raw sunflower seeds
• ¾ cup water
• 2 tablespoons lemon juice
• Zest from ½ lemon
• ¼ teaspoon sea salt
• 4 cups vegetable broth
• 3 cups water
• 1 ¼ cups peeled and sliced carrots (about 2 medium carrots)
• 2 medium shallots
• 3 tablespoons olive oil
• 2 ¼ cups cracked pearled farro (see note)
• ¼ cup packed fresh dill
• 3/4 teaspoon toasted sesame seeds
• ¼ teaspoon sea salt
• ¼ cup + 2 tablespoons toasted hazelnuts
• 1 tablespoon olive oil
• 3 cups pea shoots

Equipment

• Large Pot
• Blender
• Skillet
• Saucepan
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Peeler

Method

 

1. About an hour before starting, place the sunflower seeds in a bowl and cover with water.
2. When ready to start, get the broth going. Place the 4 cups vegetable broth and 3 cups water in a saucepan. Bring to a boil then add the carrots.
3. Reduce the heat and let simmer until the carrots are tender. Once done, remove them and keep the broth simmering.
4. Heat a dutch oven or large skillet over medium-low heat. Peel and mince the shallots. Add the olive oil to the pan, followed by the minced shallots. Cook until tender.
5. Add in the cracked pearled farro. Toast for about a minute then add in 1 cup of simmering broth.
6. Let it cook until nearly all the broth is absorbed, stirring frequently.
7. Add broth in increments, letting it absorb until the farro is tender. This should take around 40 minutes. Taste and adjust sea salt if needed.
8. While the risotto cooks, drain the sunflower seeds and place in a blender with the carrots, ¾ cup water, lemon juice, zest, and salt. Puree until smooth.
9. Chop the dill with the zest and sesame seeds until it forms a gremolata-like texture.
10. Combine ¾ of the gremolata in a bowl with chopped hazelnuts and olive oil. Add in the pea shoots and toss.
11. Once the risotto is tender, stir in the carrot cream and cook until warm. Remove from heat.
12. Divide into 4 bowls, top with the pea and hazelnut mixture, and garnish with reserved gremolata.

Notes

• Tip 1: To crack the farro, blitz in a blender or food processor a few pulses. Around half the grains should be cracked.
• Tip 2: You can use whole grain farro as an alternative.
• Tip 3: Have extra broth ready as whole grain farro may take longer to cook.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!