Spring risotto | Vegetable risotto recipe

Ingredients

• 150 g (1/3 lb) of smoked trout
• 560 ml (2 1/4 cups) of Arborio rice
• 310 ml (1 1/4 cups) of fresh peas
• 225 g (1/2 lb) of green asparagus
• 2 onions
• 2 artichokes, “Poivrade” style
• 30 ml (2 tablespoons) of cognac
• 45 ml (3 tablespoons) of olive oil
• Salt and pepper
• 15 ml (1 tablespoon) of butter
• 125 ml (1/2 cup) of white wine
• 1/2 lemon
• 2 litres (8 cups) of vegetable broth
• Fresh chive, finely chopped, up to taste