Spring vegetables risotto

Spring , at least in the North of Italy,is making fool of us.
It kids us and makes fun of our weaknesses.
Whatever happened to beautiful days?
the Sun prefers Southern places we know that...but it's May, it could have pity of us!
As incurable optimist, I think that there will be not such endless grey  and rainy days any longer.
Meanwhile I take comfort with a risotto.

Ingredients:
1 scallion
150 g shelled broad fresh beans
250 g carrots julienne strips
50 g chopped parsley
100 g grated pecorino cheese (Italian sheep cheese from Tuscany)
50 g margarine
200 g rice
extra virgin olive oil as needed
salt as needed
a sprig of rosemary
a cube of vegetables yeast, sugar or gluten free stock

Preparation:
I stew the  chopped scallion in a pan with extra virgin olive oil and I add broad beans and carrots.
I let them flavour together with a sprig of rosemary for five minutes stirring often.
I pour some water to cover vegetables and I let it cook for about 15 minutes.
Then I put them apart in a bowl.
In the same pan with the remaining drops of sauce, I pour the rice and I toast it with some oil and the remaining rosemary. Then I pour some vegetable stock and I let it cook (total 12 minutes more or less, depends on rice).
Five minutes before finishing cooking, I add  the vegetables and I make the risotto creamy with some margarine.
Last I pour some grated pecorino cheese and I stir out of flame.

Sooner or later the Sun will company more often and we will claim because it will be too hot 
(I won't ,actually. I feel good at 30°)... but meanwhile let's enjoy a nice risotto with season vegetables.