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14 Comments
Gardener-cook
April 1, 2017
This was one of my favorite techniques of 2016. It's a Godsend for those of us who control our blood sugar with the diet instead of medication, and because it is filling you don't need to eat much of it. The proper amount of salt is absolutely crucial to having it taste good, and nobody should get the idea that it tastes like rice. It tastes like really good sunflower seeds. I like the name "girasolotto."
djgibboni
January 11, 2016
Lovely recipe, but not risotto. Risotto is made with "riso," rice. Gotta find another name. If it's made with barley ("orzo,"), it's orzotto. With "farro," farrotto. And so on. One of the commenters suggested "girasolotto," from "girasole," sunflower. Bit of a mouthful, but as good a name as any.
FatherPatrick P.
January 10, 2016
Great recipe! Of course, it's not a risotto because it has no "riso" (Italian for "rice"). I propose that it be called "girasolotto", from the Italian word for sunflower (girasole).
Jessi
January 10, 2016
qont this be extremely calorie heavy?
Kristen M.
January 10, 2016
It's not light, but it's also very filling and nourishing, so you don't need a terribly big bowl of it.
X
January 19, 2016
I would say very high calorie. There's 50 calories in only 1 tablespoon of plain sunflower seeds. A half of cup would equal around 400 calories, and that's without the additional "sauce" made from more seeds, olive oil vegetables, etc. sounds interesting, but that's way too many calories for me to spend on just 1 meal, especially since it doesn't include anything else, i.e., bread, salad, maybe a glass of wine, etc.
Dessito
January 10, 2016
I love sunflower seeds (roasted and salted, on their own), but as a risotto... Why?
Judith R.
January 10, 2016
Made this two days ago. I don't think it belongs in the Genius category. Beyond bland, even with good vegetable stock. Chicken stock might help, too. I made a half batch, doctored it up after a few mouthfuls with good homemade basil pesto and a handful of Roman cheese. Ate half of the half batch and the rest went down the disposer. IMHO, make real risotto. Tat can be made deliciously vegan. First letdown I've had from this site, but nobody's perfect ;)
Kristen M.
January 10, 2016
I'm sorry it wasn't up your alley—I actually loved it made with just water, and was surprised how appealing the flavor of the sunflower seeds was after simmering with the sauteed onions and garlic (and—very important—salt, to taste). The toppings make a big difference, too—especially the squeeze of lemon.
Smaug
January 6, 2016
Don't know what kind of sunflowers these would be with "teeny" seeds. Also don't know what you'd make risotto with other than seeds.
Kristen M.
January 9, 2016
You got me on the rice being seeds thing, oldunc. I updated the title. But I stand by teeny!
Smaug
January 9, 2016
You must be getting them from some sort of weird hybrid sunflowers. Flax seeds are tiny. Poppy seeds are tinyish. Sunflower seeds are big. Mango seeds are humungous- and on through the coconuts...
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