Vegetarian risotto

Preparation:

Preparation: Peel and chop the onion. Peel the carrot, wash it and cut it into small pieces. Peel the celery and cut it into small pieces. Remove the strings from the green beans, wash them and cut them into small pieces. Heat the broth in a saucepan. Heat the oil in a pan, add 50 g of butter and brown the onion. Pour in the rice and mix for a minute; add 60 cl of hot broth and mix with a wooden spoon to separate the rice grains well. When all the broth has been absorbed, pour another 15 cl, stirring constantly. After ten minutes of cooking, add the carrot, celery, peas and green beans. Stir and as soon as the broth has been absorbed, pour another 15 cl. Wash the zucchini, cut it into small pieces. Blanch the tomatoes, peel them, remove the seeds and their water, cut them into small pieces. Add these vegetables to the rice and cook everything, stirring constantly and adding more broth if necessary. When the rice has absorbed all the broth (about thirty minutes), remove the pan from the heat, add the rest of the butter and half the grated Parmesan. Taste, salt and pepper. Cover the pot for two minutes, stir and put the risotto on a hot serving plate. Serve immediately with grated Parmesan on the side. Recommended wine: Riesling Oltrepo' Pavese.