Green multigrain risotto

Total time: 1hr 10m
Preparation Time: 70m

For 4 people

Nutritional Information

Contains 379 Kcal, 14g Protein, 44g Carbohydrates, 10g Fat


  • Multigrain risotto
  • 0.5 tbsp olive oil
  • 1 onions, finely chopped
  • 200 g barley risotto
  • 8 dl vegetable bouillon
  • Vegetables
  • 250 g sugar snap peas, cut diagonally into strips approx. 1 cm wide
  • 150 g baby spinach
  • 0.5 tsp salt
  • a little pepper
  • 0.5 lemons, use only the juice
  • Topping
  • 200 g plain cottage cheese, rinsed, drained
  • 50 g seed and nut mix

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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.
  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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