Green multigrain risotto

Green multigrain risotto

Total: 1 hr 10 Min. | Active: 1 hr 10 Min.
Nutritional value / people: 379 kcal
, Fat: 10 g
, Carbohydrate: 44 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Multigrain risotto

½ tbsp olive oil
1 onion, finely chopped
200 g barley risotto
8 dl vegetable bouillon


250 g sugar snap peas, cut diagonally into strips approx. 1 cm wide
150 g baby spinach
½ tsp salt
a little pepper
½ lemon, use only the juice


200 g plain cottage cheese, rinsed, drained
50 g seed and nut mix
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How it's done

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Multigrain risotto

Heat the oil in a frying pan, sauté the onion for approx. 2 mins. Add the grains and sauté for approx. 3 mins. while stirring. Pour in the stock little by little, stirring frequently, ensuring that the grains are covered with a small amount of liquid at all times.


After 50 mins., add the mange-tout and baby spinach, cook for a further 10 mins., stirring constantly until the risotto is creamy and al dente. Season and drizzle with lemon juice.


Stir in the cottage cheese, sprinkle with the mixed nuts and seeds.

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