Any Vegetable Risotto from Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kit

Ingredients

• 1 tablespoon finely chopped tarragon
• 5 to 6 cups (700 to 840 g) finely diced mixed vegetables or vegetable scraps of your choice (carrots, chard, broccoli stems, zucchini)
• 9 cups (2.1 liters) hot vegetable or chicken stock
• 1 cup (55 g) thinly sliced green onions or spring onions
• 1 cup (100 g) grated Parmigiano-Reggiano cheese
• 3 cups (570 g) vialone nano rice (or carnaroli or Arborio)
• ½ cup (120 ml) extra-virgin olive oil
• 1 tablespoon finely chopped fresh oregano
• 1½ cups (360 ml) dry white wine
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1½ cups (190 g) finely diced red onion
• 1 tablespoon fresh thyme leaves
• Kosher salt
• 1 tablespoon unsalted butter