• 

  carrots cut in pieces

  120 g
• 

  fennel bulbs cut in pieces

  100 g
• 

  fresh green peas shelled

  150 g
  150 g frozen green peas, shelled
• 

  red radishes quartered

  150 g

Pesto

• 

  fresh basil

  10 g
• 

  Parmesan cheese cut in pieces (3 cm)

  30 g
  vegetarian hard cheese, cut in pieces (3 cm)
• 

  pine nuts

  50 g
• 

  olive oil

  30 g
• 

  fine sea salt or to taste

  1 pinch

Risotto

• 

  water

  500 g
• 

  fine sea salt or to taste

  1 pinch
• 

  onions quartered

  100 g
• 

  olive oil

  20 g
• 

  risotto rice

  250 g
• 

  vegetable stock

  800 g
• 

  ground black pepper or to taste

  1 - 2 pinches