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Green multigrain risotto
1 h 10 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 379
  • Fat about 10g
  • Carbohydrates about 44g
  • Protein about 14g
This is needed
This is needed for 4 people
Multigrain risotto
  • 0.5 tbsp olive oil
  • 200 g barley risotto
  • 1 onions, finely chopped
  • 8 dl vegetable bouillon
Vegetables
  • 250 g sugar snap peas, cut diagonally into strips approx. 1 cm wide
  • 0.5 tsp salt
  • 150 g baby spinach
  • a little pepper
  • 0.5 lemon, use only the juice
Topping
  • 50 g seed and nut mix
  • 200 g plain cottage cheese, rinsed, drained
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And that's how it's done
And that's 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.