Prepare the vegetable filling:
Turn carrots and courgettes, halve lengthwise, then ovalize the ends to form small rugby ball shapes.
Prepare poivrade artichokes: Trim stems 2 cm from the base. Peel completely by hand, round the bottom and stem with a small knife, remove the choke with a spoon, halve the hearts, and soak in lemony water to prevent oxidation. (Frozen ready-prepared artichokes work well.)
Cook artichokes and vegetables: Heat ½ teaspoon olive oil in a saucepan, sauté chopped onion uncovered without browning for 1 minute. Deglaze with 1 tablespoon white wine, reduce almost dry. Add 30 cl broth, saffron, salt; cover and simmer 5 minutes. Add halved artichokes, cook 15 minutes. Drain artichokes, strain broth, add milk, thicken with cornflour slurry. Season and keep warm.
Blitz raw cauliflower florets in a blender for 20-30 seconds to rice-grain size. Boil 2 minutes in salted water, cool, and drain.
Separately blanch in boiling salted water: asparagus tips (5 min), broccoli (6 min), beans (1 min), carrots (12 min). Refresh in cold water, drain, peel beans, and reserve.
Cook the rice: Heat 1 teaspoon olive oil in a large pan, sweat onion 3 minutes without browning. Add rice, sauté until translucent. Add 3 tablespoons wine, reduce dry. Gradually add 35 cl broth, stirring until absorbed, about 13 minutes on low heat.
Stir in cauliflower rice, Parmesan, and cream. Fork gently for a creamy texture. Season.
Cook prawns: Season prawns with salt and pepper, steam 3 minutes.
Reheat vegetables. Plate risotto in warm bowls, top with 3 prawns per serving, arrange vegetables artfully, and drizzle with saffron sauce.
