Butternut risotto with soy sunflower seeds recipe

Creamy butternut risotto, finished with soy sunflower seeds – it might take a little time, but it’s entirely worth it!

This delicious recipe comes from Bartholomeus Klip, where Louise Gillet invites guests who stay at the farmhouse into her kitchen and demonstrates some of her favourite recipes. There are a few steps to making this risotto, but you won’t care by the time you’ve got a warm bowl of creamy risotto in front of you.

We substituted butternut for pumpkin as pumpkins were in season at the time and you can do the same. We also used arborio rice and serving the dish with Nasturtiums is a nice touch.

Butternut risotto with soy sunflower seeds

Heat a pan and roast the sunflower seeds and the soy sauce and remove from heat. Leave to cool.

4 cups of cream
1 carrot, finely chopped
1 leek, finely chopped
1 onion
1 cup chicken stock
1 cup sparkling wine

Cook the vegetables until soft, add the stock and sparkling wine. Reduce until all liquid soaked into the vegetables. Add 4 cups of cream. Reduce to half and season.

To make the risotto base, heat the olive oil in a saucepan and sweat the shallots for 5 minutes to soften, without colouring. Add the rice and cook, stirring for a minute. Pour in 700ml of the cream reduction and bring to simmer. Cook for about 8 minutes.

To finish the risotto before serving: Bring to boil and simmer until the cream is almost absorbed and the rice is al dente. Stir in the parmesan, mascarpone and squash puree until evenly combined. Finally add the butter, then stir and season with salt and pepper to taste. The consistency should be deliciously creamy.

Divide the risotto among warm plates and scatter with parmesan shavings, soy sunflower seeds and nasturtiums. Serve immediately.