Friar's risotto

For 4 people:
350 grams of rice
1 onion
1 clove of garlic
2 zucchini
1 red bell pepper
2 tablespoons of peas (frozen)
1/2 cup dry white wine
vegetable broth to taste.
1 pinch of thyme
1 sprig of parsley
1 large handful of nutritional yeast 2 tablespoons olive oil e.v.
100 g swiss chard
salt and pepper to taste.

Clean the vegetables.
Cut the zucchini into cubes.
Remove the wires and seeds from the peppers, cut into squares.
Finely chop the onion with the garlic, add the oil and allow to Brown.
Combine the zucchini, bell pepper, peas (unless they're frozen, provide a quick blanched) and baby beets cut into small strips.
Stir with a wooden spoon, fry the vegetables for 5 minutes.
Stir in the rice, leave to soak the mixture in the sauce for a few minutes, add a pinch of salt and freshly ground pepper.
Add the wine, let it evaporate, bringing to an end the cook the risotto by adding as a little vegetable stock boiling.
Incorporate finally the parsley, thyme and nutritional yeast.
Mix again, let it sit for a few minutes before serving.