Springtime Risotto

• 120 g carrots cut in pieces
• 100 g fennel bulbs cut in pieces
• 150 g fresh green peas shelled
  of 150 g frozen green peas shelled
• 150 g red radishes quartered

Pesto

• 10 g fresh basil
• 30 g Parmesan cheese cut in pieces (3 cm)
  of vegetarian hard cheese cut in pieces (3 cm)
• 50 g pine nuts
• 30 g olive oil
• 1 pinch fine sea salt or to taste

Risotto

• 500 g water
• 1 pinch fine sea salt or to taste
• 100 g onions quartered
• 20 g olive oil
• 250 g risotto rice
• 800 g vegetable stock
• 1 - 2 pinches ground black pepper or to taste