Green multigrain risotto
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Cooking tools:
- Skillet
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
Ingredients
- ½ tbsp olive oil
- 1 onion
- 200 g barley risotto
- 8 dl vegetable bouillon
- 250 g sugar snap peas
- 150 g baby spinach
- ½ tsp salt
- a little pepper
- ½ lemon
- 200 g plain cottage cheese
- 50 g seed and nut mix
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