Spring-vegetable risotto

Cut the artichokes into (8 wedges) eights, dice the zucchini, slice the asparagus (keep the tips and discard the bottom 3 cm). Fry these vegetables separately in olive oil for 2 or 3 minutes each. Add salt. Boil the asparagus tips for 2 minutes. In the cocotte, heat 2 tablespoons of olive oil, add the finely chopped onion and leave it to cook gently for 5 minutes. Add the rice the rice and use a wooden spoon to stir continuously over a high heat, until it becomes  translucent (1 or 2 minutes). Moisten with the wine, allow it to evaporate while stirring, then add salt. Add a ladleful of very hot stock, stir in the green peas and the diced green beans and baby carrots. Continue cooking on a low heat adding the stock as it gets absorbed. Three minutes Just before the rice has finished cooking, add the other vegetables to the cocotte. Take the risotto off the heat, add chopped parsley, butter and grated Parmesan, stir quickly. Cover and wait 2 minutes.