Vegetable and blue cheese risotto

Chop all the vegetables in regular pieces, put the EVOO to heat in the frying pan and poach.

Add the rice and stir while heating the broth, either in the microwave or in a saucepan to keep it warm all the time.

Add part of the broth, stir and let it boil for a few minutes. Repeat this step 3-4 times until the broth is used up.

When it is finished, add the chopped blue cheese, stir a few times and let it rest.