Rice with beans and peas

02545 RISOTTO with PEAS and BEANS INGREDIENTS for 4 PEOPLE 150 g of rice, 120 g fresh beans, 120 g of fresh peas, a clove of garlic, 4 tablespoons of olive oil, a sprig of parsley, 2 tablespoons grated Parmesan cheese. For the broth: a Zucchini, a carrot, an onion, a stick of celery, a tomato, a potato, a sprig of Basil. 30 minutes Cooking preparation 25 minutes under cold water wash and check the zucchini and carrot, carrot and scraped with a knife cut into large pieces. Remove the leaves and remove the extreme strands to celery, wash well and remove any remaining land within. Delete the tomato stalk, wash, peel potatoes and onion, wash them and cut them into chunks. Clean the Basil with damp paper towels. Put the vegetables into a large pot with 2, 5 litres of water and bring to a boil. Bake 40 minutes at low heat. Strain the liquid obtained through a strainer and keep the broth warm. Shelled beans and peas in two different bowls. Wash them quickly under running water and drain them. Peel the onion, wash and finely chop the pulp finely. In a saucepan, heat the oil without smoking it, add the onion and Brown 3 minutes without letting it Brown. Add the rice and beans and cook for 5 minutes. Mixed and sprayed with a ladle of hot broth, then evaporate. Add the peas and lapped with another ladle of broth. Cook 13 minutes by pouring the broth a ladleful at a time and only when the previous one has been absorbed. Wash and dry parsley, then finely tritatelo. Remove rice from heat, add the parsley, pepper and cheese. Stir well with a wooden spoon and let stand 2 minutes rice after putting the lid. Transfer to a serving dish and serve.