01.  Cut the vegetables into small pieces using the Master Swiss Ultrasharp knife.

02.  Sauté the onion and garlic in butter in the Master Swiss 24cm IronPot.

03.  Add the rice and stir over a low heat until translucent.

04.  Gradually add the white wine and then the vegetable stock.

05.  Add the vegetables and cook until the rice is al dente.

05.  Finish with Parmesan cheese and more butter.