Risotto with Asparagus, Peas and Feta Cheese

Wash the asparagus and cut the woody ends off the asparagus stalks.

Cut the asparagus into small pieces.

Peel an chop the onion.

Heat 1 tablespoon of olive oil in a pan and fry the asparagus, onion and peas for 5-8 minutes.

Heat 1 tablespoon of olive oil in a pot and fry the rice for 1 minute.

Deglaze with the wine, add the vegetable stock and let simmer for about 10 minutes (according to the instructions on the packaging).

For the last minutes, add the vegetables to the rice.

Season with pepper.

Crumble the feta cheese.

Serve the rice and add crumbled feta cheese and pine nuts on top.