Springtime Risotto

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

Pesto

• 10 g fresh basil
• 30 g Parmesan 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