. Peel the onion and chop finely.
Heat 1 tbsp oil in a pan, sweat the onions and add the rice. Sauté briefly and deglaze with the wine.
Pour in the vegetable stock and simmer for about 15 minutes, stirring occasionally.
Rinse the broccoli and break into florets. Add to the risotto with the frozen peas about 8-10 minutes before the end of the cooking time: the rice should be soft but retain some bite.
Finely grate the cheese and stir into the risotto. Add more stock to taste. Season with salt and pepper.
Fry the capers in 1 tbsp hot olive oil and use to garnish the risotto, along with the finely chopped herbs.
Tip: A wheat baguette and Kalamon olives go well with this.