Whole Grain Risotto

Peel and finely dice the onion. Heat the fat in a saucepan and sauté the onion.

Add long grain rice and sauté briefly. Pour clear soup and white wine. Add bay leaf seasoning.

Make the long grain rice with closed lid at low temperature for 35 min.

Clean carrots, rinse and cut into sticks. Clean, rinse and slice the spring onions. Add to the long grain rice form with the carrots and cook all together for 10 min.

Roast sunflower seeds in a dry frying pan until golden brown. Roughly grate the cheese, add to the long grain rice and let it melt. Season to taste with salt and freshly ground pepper.

Arrange the risotto in a baking dish and sprinkle with the sunflower seeds.

You can enrich the risotto by stirring in chopped kitchen herbs shortly before serving. For example, parsley, chives and the slightly stronger thyme taste good.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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