Soak the sunflower seeds in the fridge overnight in 2 cups of chicken or vegetable stock.
Make The Risotto
Remove 1/2 cup of sunflower seeds from the soaked seeds and blitz in a food processor with an additional 1/2 cup stock or water.
Heat the oil and the butter in a medium saucepan and saute the onion and the garlic till soft and transluscent. Add the mushrooms and cook till soft.
Add the basil leaves, parsley and cook till soft. Stir through the soaked sunflower seeds in the chicken stock and mix till well combined.
Add the wine and simmer till the sauce reduces by about 1/3. Turn the heat down and fold through the blitzed sunflower seeds. Continue cooking until the sauce thickens and reduces, for approximately 20-30 minutes.
Stir through the pine nuts or almonds and the Parmesan cheese, stirring till well blended and serve.
Serve topped with freshly grated Parmesan cheese and freshly chopped parsley or basil.
To adjust the liquid levels- cook for longer to reduce and thicken. To thin out simply add a little more stock.