#You can almost use any kind of vegetable
pumpkin, peas, asparagus, Swiss chard, leeks, to name but a few. My choice here is artichoke and broccoli. Only the stalks of these vegetables are used and they add the crunchy texture that pairs well with the creamy rice. The light green color of the vegetables gives the risotto a lovely hue. Risotto deserves the best of ingredients and will not disappoint you if only the best are used. Homemade stock is always preferred in making risotto as the finished dish is infused with its flavor.#
Bring a pot of water to the boil. Add salt and sugar and cook the artichoke and broccoli stalks for 3 minutes until crisp tender. Remove vegetables with a slotted spoon.
Reserve cooking liquid. Refresh vegetables in cold water to stop cooking process. Measure reserved broth in pot and add more vegetable broth to make 7 cups. Simmer and keep warm.
Heat the oil until warm and add the chopped spring onions. Then immediately add the rice and cook, stirring until rice is thoroughly coated with the oil.
Add the wine. Raise the heat and cook, again stirring until it is absorbed.
Then lower heat and start ladling the simmering broth 1/2 cup a time. Let each addition be absorbed before feeding the rice more liquid.
When half of the broth is used add the sliced vegetables. Then continue with the rest of the broth until the rice is tender and the risotto is slightly soupy. Next add the dill and Parmesan cheese.
Taste and season with salt and pepper. Cover pan and let rest for a few minutes before spooning into warmed Individual bowls.
Sprinkle toasted pine nuts and decorate with dill sprigs and thin spring onions. Drizzle with your best olive oil.