Finely chopped onion fry in the oil, add the chopped zucchini, fresh or frozen peas, chopped raw asparagus and stew a few minutes. Add boiled, peeled and finely chopped tomatoes and stew under the lid for 5 minutes. Put rice, hot broth, salt, pepper and stew until soft. Shortly before the end add the butter and the feta cheese, waiting to melt, removed from heat and serve. The remaining grated feta cheese served in a separate dish to dish. risotto can be prepared with other vegetables.