Risotto Before Summer

Preparation:

Preparation: Clean the vegetables by removing the filaments. Blanch them in boiling water for 2 minutes. Brown the garlic in a spoonful of oil, add the peeled and chopped tomatoes, season and add the vegetables; add salt and stew briefly. Toast the rice in 1 tablespoon of oil with the shallot, deglaze with the wine. Combine vegetables and broth; bring to cooking. Stir in the grated ricotta; finish with basil.