Risotto with green vegetables

Halve the spring onions in the length. Cut the forest pin into pieces of 3 cm. Chop the shallot.

Cut off approx. 1 ½ cm from the bottom of the asparagus and cut the asparagus diagonally into pieces of 2 cm. Keep the cups separate.

Remove the stem set and the tip of the haricots verts. Halve the haricots verts.

Heat the butter in a pan. Fry the spring onions for about 3 minutes and scoop out of the pan. Add the shallot and the asparagus to the shortening and fruit for approx. 3 min.

Add the rice and fry for about 2 minutes until the grains shine.

Add the wine, let it evaporate and then add the water little by little.

Crumble the herb stock tablet above and boil the rice uncovered gently for approx. 20 min.

Bring water to the boil with a pinch of salt in another pan. Cook the sugar snaps, haricots verts and the asparagus cups 6-8 min.

Drain in a colander.

Scoop the sugar snaps, haricots verts, asparagus tips and the spring onions through the rice and warm for about 5 minutes.

Spoon the rest of the butter through the rice (add extra water if necessary). Season with salt and pepper.