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.