- 1. Cover the sunflower seeds with salted water and bringto a boil. Cook for 30 minutes, adding more water if needed.
3. Drain the sunflower seeds, return the pan, add the wine and simmer. Add the broth one ladle at a time, then add cream and parmesan and stir to melt into a thick sauce.
- 4. Divide the sunflowerseed risotto into bowls, top with the lamb and carrots, and serve hot, garnished with thyme and a swirl of olive oil.