Baked Brown Rice Risotto with Sunflower Seeds

Preparation info
  • Serves:

    4 to 6

    • Difficulty


    • Ready in

      1 hr 10

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Risotto is unbelievably satisfying, but who has an hour to spend at the stove trying to coax a pot of rice into creamy submission? This baked variety is almost as creamy but requires a fraction of the work. Sunflower seeds provide a nutrient boost and textural contrast.


  • 4 cups (960 ml) vegetable broth
  • 1 cup (180


  1. Preheat the oven to 400°F 200°C). Bring the broth to a boil in a medium saucepan.
  2. Add the rice, sunflower seeds, sherry, shallot, tarragon, dill, salt, pepper, and turmeric to a medium baking dish. Pour the hot broth into the dish, cover, and carefully