The Recipes

Rhubarb and Sunflower Seed Risotto

I've actually never cooked with rhubarb before.  Actually, come to think of it... I don't think I've every actually eaten it, either.  But, it's in season, so I think it's about time I give it a go.

Rhubarb and Sunflower Seed Risotto


- 1 stalk rhubarb, cut into 1/2-in. pieces
- 1 roma tomato, diced
- 1/2 shallot, diced
- 1 garlic clove, minced
- 1/4 c. sunflower seeds (unsalted)
- 1 c. vegetable stock
- splash white wine
- 1 cinnamon stick
- 1 lemon, zested
- 1 c. red wine
- salt
- pepper
- olive oil
- 2 T. of chopped parsley for garnish
- freshly grated parmesan cheese (optional)

Put the wine, lemon zest and cinnamon stick in a small pot.  Warm it through and add the rhubarb.  Let them simmer for 7-8 minutes.  Discard the cinnamon stick and set the rhubarb aside.  Let the wine continue to reduce.

Warm the stock in another pot.

In a pan, heat 1 T. of olive oil.  Add the shallot and season with salt.  Let it soften for 2-3 minutes, then stir in the garlic.  Add the sunflower seeds and stir to coat.  Let them toast for a minute or two in the oil.  Add the white wine and let it reduce by half, then start ladling in the warm stock.  Simmer the sunflower seeds, adding more stock as it is absorbed, for 30 minutes.

Add the rhubarb and tomatoes and cook for another 2-3 minutes.  Plate the risotto and drizzle with some of the reduced wine.  Garnish with the parsley and cheese.