primavera risotto

Half a bunch of asparagus

Sugar snap peas

1 zucchini

50 g butter

1 tbsp bouillion

4 dl Brown rice

Parmesan

Basil

Chives

Salt and pepper

Cook the veggies for a couple minutes in a big pan with oil

Fry the rice in oil until transparent color appears. Add boiling water and the bouillion little by little

At the end add spices and butter