Chef/owner Richard Allaire, Metacom Kitchen, Warren
This recipe was originally developed for an autumn vegan tasting menu. Cooked this way, the sunflower seeds act as a grain and impart a lovely nutty flavor to the dish while the butternut squash adds sweetness and the mushrooms add earthiness. I find that this dish can stand alone as a small plate but can also work well as an accompaniment to roasted chicken or pork.
Ingredients
- 1¾ cups (8 ounces) toasted sunflower seeds
- 3 cups water
- Kosher salt
- 1 shallot, peeled and minced
- 1 carrot, peeled and sliced into ½-inch-thick rounds
- 2 celery ribs, cut into 1-inch pieces
- 1 cup peeled and diced butternut squash (diced into ½-inch cubes)
- 2 tablespoons extra-virgin olive oil, plus more for sautéing
- 1 teaspoon pomegranate molasses
- ½ pound maitake (hen of the woods) mushrooms, pulled apart into smaller pieces
- 1 teaspoon pumpkin seed oil (see note)
Preparation
Place sunflower seeds, water, ½ teaspoon kosher salt, minced shallots, carrot, celery, ¼ cup diced butternut squash and 2 tablespoons olive oil into a saucepot with a fitted lid and simmer gently for 40 minutes. (Seeds should be tender but retain a little bite.) Remove from heat and discard carrot and celery pieces. Strain the sunflower seeds and butternut squash through a mesh sieve set over a bowl and reserve the liquid. Then transfer ⅓ of the mixture to a blender. Turn on and slowly add enough reserved cooking liquid to make a smooth purée (about the consistency of heavy cream). Transfer purée to a bowl and whisk in the pomegranate molasses and set aside.
Heat a nonstick pan over high heat and add 1 to 2 teaspoons olive oil, the remaining butternut squash with a pinch of salt and sauté for about 5 minutes, until well caramelized and softened. Remove from heat and set aside. In the same pan, add 1 to 2 teaspoons olive oil and sauté mushrooms with a pinch of salt over high heat for about 5 minutes, until golden brown. Combine with squash and keep warm.
To finish, place remaining sunflower seed mixture in a clean saucepot over medium heat. Add enough sunflower seed purée to create a creamy, risotto-like consistency and stir until warmed through. Divide the risotto among 4 bowls and top each with the squash and mushrooms. Add a few drops of pumpkin seed oil over each plate and serve immediately.
About this recipe
Note: Pumpkin seed oil has a short shelf life so I recommend storing it in the freezer.
WINE PAIRING: 2018 Domaine Billard Père et Fils Hautes-Côtes—This Burgundian Pinot Noir is the perfect match for this rich and nutty risotto. Its medium body will complement the richness of flavors while transforming the tannins to a silky texture, all while highlighting the flavors of the cherry and thyme in the cuvèe. The mushrooms will complement the slight earthiness and leather notes of the Pinot, rounding out the complexity of flavors in the dish as well as the wine itself, making it the perfect pairing.
—Debbie Lawrence, Grapes & Grains, Barrington
