Vegetable Risotto

5 1/2 cups of chicken stock
1 bunch of asparagus, cut into 3cm lengths
2 medium courgettes, cut into 2cm slides
100g of snow peas, also cut into 2cm lengths
2 tablespoons of olive oil
1 medium onion, finely chopped
1 1/2 cups of short grain rice
2 small tomatos, chopped
1/2 cup of grated parmessan cheese

• Place the chicken stock in a medium stone pot.
• Cover, bring to boil.
Reduce heat and keep at simmer.
• Place the asparagus, courgettes and the snow peas in a medium Panela de Pedra and cover with boiling water.
• Let stand for 2 minutes, drain. Refresh with coldwater, drain well.
• Heat the oi in a large Panela de Pedra. Add the onions, stir over medium heat until golden; add the rice. Reduce heat to medium low, stir rice for 3 minutes or until lightly golden.
• Add a quarter of the chicken stock to the stone pot, stir constantly for 7 minutes or until stock is absorbed.
• Repeat the process until all but half cup of stock has been used and the rice is tender.
• Add the remaining of the vegetables and the stock , stir for another 5 minutes until the liquid is absorbed and vegetables tender.
• Stir in the grated parmesan cheese and serve the risotto immediately.