for 4 person

Multigrain risotto

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

Vegetables

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

Topping

200 g	plain cottage cheese, rinsed, drained
50 g	seed and nut mix

How it's done

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.

Vegetables

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.

Topping

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

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