1 Retrieve the artichoke heart with a knife, then slice in half.
2 Remove the little spikes along the stems of the asparagus, then cut into half-inch pieces.
3 Heat the pan to 2/3 of the maximum power of your stove with a tablespoon of oil; then sweat the onions.
4 Add the rice until translucent, for 2 or 3 minutes, then pour white wine.
5 Add vegetable stock to cover the rice and lower the heat to 1/3 of the maximum power. Stir continuously.
6 Once the rice has absorbed the vegetable stock, repeat this operation for 15 to 20 minutes.
7 Halfway through, add the vegetables.
8 Once cooked, add the Parmesan and butter, and adjust seasoning to taste.
Tip: You can pre-cook the risotto for 10 minutes then complete the rest of the recipe.