Risotto primavera

Chop the onion finely.

Cut the zucchini into cubes and the asparagus tips into 3 cm pieces. Let the artichoke hearts drain and cut into quarters.

Make hot vegetable stock, eg from a tablet.

Heat the butter in a pan. Add the onion and fruit 3 min.

Add the rice and cook for 3 minutes until the grains are glassy.

Add the wine and stir until it is absorbed.

Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.

Add the courgette, asparagus tips and frozen garden peas 15 minutes after adding broth for the first time.

Add the artichoke hearts when the risotto is done.

Turn off the heat and grate the cheese. Add the cheese and the butter.

Put the lid on the pan and let stand for 3 minutes or until the cheese and butter are melted. Stir again and serve immediately.