CornArt - Vegetable Risotto

100 g barley
50 g buckwheat
50 g oats
50 g rye
100 g fine cubes of celery,
carrots, onion and leek
1 glass of white wine
20 g butter
20 g Parmesan cheese
salt and pepper

Put the grain in a bowl of cold water and leave to swell overnight. Boil it without salt in water and simmer for 15 minutes. Sauté the vegetables in a pan with butter. Mix the grain with the vegetables and simmer with a little water. Then add the white wine to the pan and season with salt, pepper & Parmesan cheese.

Our tip:
Tastes excellent with prawns or grilled turkey strips.