Risotto recipe with broad beans and asparagus

Ingredients to make Risotto with broad beans and asparagus:

•  400 grams of rice
•  15 studs
•  200 grams of broad beans
•  200 grams of pumpkin squares (previously boiled)
•  1 liter of vegetable broth
•  1 small onion
•  200 ml of white wine
•  50 ml of oil
•  1 pinch of salt
•  1 pinch of pepper

How to make Risotto with broad beans and asparagus:

1. Scrape the asparagus stems and separate the tips. Cut the stems into small wheels. Set aside. Heat the oil in a saucepan and add the chopped onion. Cook until transparent.
2. Add the rice and cook for 30 seconds. Add the white wine and wait for the alcohol to evaporate. Pour in a ladle of vegetable broth and add the broad beans and the asparagus wheels. Add more broth each time the rice begins to dry out.
3. When the rice is half cooked, add the asparagus tips. When the rice is ready, add the pumpkin squares and mix to warm them up. Turn off the heat and let rest for 2 minutes.
4. Serve with grated cheese