Wheaty risotto

For 4 people:
400 grams of rice
1 large onion
2 carrots
2 zucchini
100 g cauliflower
80 g smoked sliced vegetable (Wheaty)
parsley
white pepper
soy sauce (shoyu)
vegetable broth
spicy oil
extra virgin olive oil
salt

Cook the rice in salted vegetable stock to which you have added a spoonful of spicy oil.
Meanwhile, finely chop the onion and cut into small cubes and zucchini into pieces even smaller carrots and cauliflower.
Reduce then into small squares that the sliced vegetable.
In a large pan, fry the onion in a little olive oil; then add carrots and cauliflower and cook over high heat for several minutes.
Now add the zucchini, season with salt and pepper and simmer until the vegetables just begin to soften – but try leaving them a little crispy, not cook too! Now add the sliced and saute over a flame quite lively.
Add to vegetables on rice cooked and drained, sprinkle shoyu and mix all ingredients well while keeping the heat high enough.
When the rice is dry and the beans well separated, switch off, sprinkle with the parsley, stir and let rest a few minutes. Served then on the table while it is still hot.