Step 1

Begin by dicing the onion, mincing the garlic, slicing the mushrooms, and chopping the broccoli crowns.

Step 2

Add the onions and garlic to a pan with 1/4 cup of vegetable broth (you can also use olive oil) and sauté until soft. Next, add the mushrooms and continue to sauté. When the mushrooms soften slightly, add the broccoli crowns and cook for about 2 minutes.

Step 3

Add the Sunbutter and nutritional yeast and mix until all the vegetables are evenly coated and a thick creamy sauce has formed.

Step 4

Next, pour in the remaining vegetable broth and mix until smooth and creamy.

Step 5

Add the rice and filtered water, cover, and cook on medium heat, stirring every so often until all the liquid has been absorbed, and the risotto is thick and creamy. Sprinkle the sunflower seeds on top and serve and enjoy!

Step 6

Sprinkle the sunflower seeds on top and serve and enjoy!