Heat 1 tablespoon oil in a pan and add broccoli, asparagus, bell pepper, onion and sauté till they are tender and crunchy. Take them out and keep aside.
To the same pan add rest of oil and rice to it. Add wine and sauté till all the wine is absorbed. Now add vegetable broth one ladle at a time till it is all absorbed. Sauté constantly as these rice tend to stick to the bottom. Keep the heat to medium-low all the time.
Add another ladle and sauté again and repeat this until all the broth is absorbed. Now add salt, pepper powder and mix well. Add sautéed vegetables and mix. Switch off the heat.
Serve your Risotto and enjoy it hot with a wine of your choice.
You can add Parmesan cheese to it once it’s all cooked. I didn’t added in my recipe as no one in my house is a fan of Parmesan.
Keep the broth warm as it slows the cooking process if you add cold broth.