Blanch shortly equal pieces of different vegetables as cauliflower, radishes, asparagus, courgette, … Mix with 3 chopped garlic cloves, 3 table spoons of olive oil, 2 table spoons of algues, 1 small spicy little pepper. Put in a aluminium foil and close (seperate portions of one big portion for 2p).
Put in the oven at 180° when you start preparing the farro risotto.
Fry 1 chopped medium sized onion and 2 chopped garlic cloves. Add 120 grams of farro and 50 grams of pine nuts. Let fry for a few mins. Add 1 glas of white wine and let it cook until it is completely cooked. Add some vegetable stock, bits by bits until the farro is al dente. For the finishing touch add some real butter and fresh parsley.