Sunflower seed risotto

Step 1

Preheat oven to 200°C. Remove skin from chicken and reserve. Bring stock to the boil in a pan over medium heat. Add chicken breasts and return to the boil. Cover pan and remove from heat. Set aside to poach in hot stock for 45 minutes or until just cooked.

Step 2

Meanwhile, place chicken skin on a baking paper-lined baking tray. Brush with 1 tbs oil and sprinkle with thyme. Season and top with another piece of baking paper and baking tray to weigh skin down. Roast for 20 minutes or until crisp. Cool.

Step 3

Rinse seeds under cold water until water runs clear. Drain. Whiz one-quarter seeds in a food processor with 1/4 cup (60ml) stock until smooth. Heat 25g butter and remaining 2 tbs oil in a large deep frypan over medium heat. Cook the onion for 3-4 minutes until softened. Add garlic and cook for 1-2 minutes until fragrant. Add remaining seeds and toss to coat.

Step 4

Add wine and cook for 2-3 minutes until reduced. Add 3 cups (750ml) stock. Cook, stirring occasionally, for 25 minutes or until reduced and seeds have softened. Stir through seed puree and 50g parmesan. Melt remaining 25g butter in a frypan over medium-high heat.

Step 5

Cook broad beans and celery for 2-3 minutes until softened, season and remove from heat.

Step 6

Remove chicken from stock, slice and fold through risotto. Top with broad bean mixture, shredded crispy skin, nasturtium and remaining parmesan.