Porridge with orange segments, ricotta and pistachios

Ingredients

For 1 serving

• Rolled oats40 g
• Reduced-fat milk200 ml
• Orange1
• Ricotta30 g
• Pistachios8 g

Contains: gluten, lactose, nuts,

In season: December – March

Method

1. Wash the orange under hot water, dry it and grate a little zest, only the coloured part, straight into a small pan.
2. Add the milk and oats, bring to a gentle simmer over medium heat, then turn down to low and cook for about 5 minutes, stirring often, until the porridge is creamy.
3. Meanwhile peel the orange to the flesh: slice off the top and bottom, cut away the peel and white pith with the knife and cut between the membranes to release the segments.
4. Roughly chop the pistachios.
5. Pour the porridge into a bowl and top with the ricotta, orange segments and pistachios.