Vegatarian first course rich of fresh products. Boil tomatoes for 1 minutes for peeling easily.
Remove seeds and cube them. Prepare all the other vegetables. Fry lightly onion with butter in a saucepan and then add beans, peas, courgettes (zucchini), asparagus and diced tomatoes.
Flavor all these vegetables for some minutes and then pour into the mixture a glass of warm water; season to taste with salt and pepper (if you like) and cook, half-covered, over a medium heat, for 20 minutes. Meanwhile prepare vegetable stock and add it together with rice to vegetables.
Cook for other 15 minutes, half-covered, stirring now and then with a wooden spoon. Add other stock only if necessary.
While rice is cooking, clean, wash and chop parsley.
Sprinkle over risotto a minute before the end of cooking; stir very well and let cooking juice retire. Serve hot with grated Parmesan; every guest sprinkles it over his risotto according to his taste.

Note

• - You can substitute butter with 12 tablespoons extra virgin olive oil.
• - You can cook all the vegetables without frying lightly onion.
• - You can use frozen beans, peas, zucchini, asparagus and even chopped parsley, if you have no time to clean, wash and chop all these vegetables.
• - You can used canned chopped tomatoes (200 g - 7 oz) instead of fresh ripe ones.
• - We suggest to add 2 teaspoons dried bay leaves and 2 tablespoons dried chives to ingredients; if you don't like onion, you can substitute it with some tablespoons of chives.

What's the right wine for " Risotto with vegetables, Latium-style " ?

Our suggestion is: Castelli Romani Rosato (rosé wine from Latium).