Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6
© Antonis Achilleos

How to Make It

Step 1    

In a pressure cooker, melt the butter in 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, 3 minutes. Add the sunflower seeds and cook, stirring, 4 minutes. Add the wine; cook until evaporated. Add the stock and ham. Season with salt and pepper; bring to a boil.

Step 2    

Cover and bring the cooker up to pressure. Maintain pressure over low heat for 7 minutes. Set the cooker in the sink and run cold water over the lid to cool and depressurize it; remove the lid once it can be released without force.

Step 3    

Drain the sunflower seeds, reserving 1 cup of the cooking liquid. Transfer 1/2 cup of the seeds to a blender along with the 1 cup of reserved cooking liquid and puree until creamy.

Step 4    

Transfer the whole seeds to a skillet. Add the puree, peas and cheese and cook over moderate heat, stirring, until the seeds are coated with a creamy sauce, 2 minutes. Spoon the “risotto” into bowls, drizzle with olive oil and serve.

Suggested Pairing

Apple-scented, balanced Chardonnay.

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