Wash the zucchini then cut the zucchini into very small dices;Cut it first into slices, then use the slices to cut into dices; avoid incorporating too much of the seeds;
Cut heads off the broccoli and keep only the smallest ones; cut the bigger ones into small pieces;Break the asparagus to avoid the woody ends;Cut the tips from the stalks;Cut the fresh asparagus into half-inch pieces;
Finely cut the shallot into minced little pieces;
Mince the chives. Reserve some long strands;
Prepare the chicken stock and keep it warm (For vegans, use vegetable stock)
Cook the vegetables
In boiling water, cook the zucchini dices for one minute; drain immediately; reserve the zucchini;In boiling water, cook the asparagus stalks for two minutes;Add the tips of asparagus and continue cooking for one minute;Drain immediately; reserve the asparagus;
In a large frying pan, heat the olive oil and add the cut shallot; stir for a minute or two, until the shallot begins to be translucent;Add the rice and stir to coat it in the olive oil;Add the hot stock, ladle after ladle; don't add a new ladle of hot stock before the previous one is not absorbed by the rice;
Stir delicately, with love, on medium or low heat for 30 minutes;If you feel that the hot stock is absorbed too quickly, reduce heat;
Add the sour cream and parmesan cheese. stir;Add the zucchini and stir delicately; cook for 5 minutes;Add the asparagus stalks; stir; cook for 3 to 5 minutes;
Dressing:
Serve the risotto in the plates you love;Add the asparagus as a topping, as well as the long strands of chives;Add some pepper;Enjoy!