Risotto With Vegetables

INGREDIENTS:

• 80 g brown rice
• 100 g of green peas
• 1 packet of white asparagus (cleaned approx. 350 g)
• 50 g of spinach
• 1 dl sugar-free semi-skimmed condensed milk
• 3 cloves garlic
• 10 g of sunflower oil
• 1 head onion (approx. 50 g)
• Salt, dried garlic
• 2 × 80 g goat cheese or other cheese to be grilled, to taste

PREPARATION:

1.) Cook the brown rice in lightly salted water.

2.) Wash the asparagus thoroughly and then cut off the woody end.

3.) Cut into 2-3cm pieces and cook in lightly salted water until becomes soft.

4.) Start heating half of the oil, then add the pressed garlic cloves, fry it a little, then add the washed baby spinach, a little water, and cook for 1-2 minutes.

5.) Sauté the chopped onion on the other half of the oil and then add the fresh or frozen green peas.

6.) Lightly fry, then add the boiled rice and boiled asparagus.

7.) Finally, add 1 dl of condensed milk.

8.) Season with salt, dried garlic, and maybe pepper and fresh green spices.