Stalk the beans, cut them into 3 cm sections, plunge them into boiling salted water and cook for 7 minutes. Drain them. Hull the snow peas and cut them in half. After removing both ends, cut the zucchini into thin slices. Shell the peas. Peel and slice the carrot.
Peel and slice the onions. In a casserole dish, brown them for 5 minutes in 50 g of butter over low heat. Add the rice and stir for a few minutes, until the grains are translucent.
Pour the white wine and half of the broth into the casserole. Mix well and continue cooking over very low heat, regularly adding hot broth as it is absorbed by the rice.
At the same time, bring a pan of salted water to a boil, add the peas and the carrot, cook for 5 minutes, add the snow peas and the zucchini strips, cook for another 5 minutes, remove from the heat and drain.
Add the cooked vegetables to the risotto and finish cooking. Add salt and pepper. Taste to check that the rice is cooked, that is to say full of broth and tender to the bite. As soon as it is ready, turn off the heat, add the rest of the butter. Mix and let sit for 3 minutes.
Serve the risotto decorated with parmesan shavings.
