Cereal Risotto with Vegetables

Remove the skin from the onion and dice finely. Melt half of the butter in a saucepan and sauté the onions.

Add the risotto mixture and sauté briefly while stirring.

Then pour in the water. Let everything boil once and swell at low temperature in a closed saucepan for 30 minutes.

In the meantime, rinse the carrots, peel the kohlrabi and cut both into large cubes on the spot. Clean and rinse the spring onions and cut them into rings. Melt the remaining butter in a frying pan and sauté the vegetables in it.

Season strongly with tarragon, salt and freshly ground pepper.

Once the risotto mixture has fully absorbed the cooking liquid, mix the vegetables and parsley with it and serve on the spot. Variation: You can also cook this uncomplicated vegetable dish with an oat risotto mixture or with hirsotto from the health food store.

Please note the individual cooking and swelling times of these products.

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