Peel the carrots and cut them in tagliatelle with a thinner in the direction of the length of the carrots. Cut remaining carrots into small sticks.

Peel and cut the mushrooms in 4.

Cut the bottom of the asparagus.

Bring 500 ml of salted water to the boil.

In a skillet, fry the carrots in 1 tsp of oil for 5 minutes while stirring.

At the end of cooking, add the vinegar cream and glaze the carrots for 1 minute while stirring.

Reserve in a heated oven at 70 degrees C to keep warm.

Repeat the same operations with the mushrooms and then with the asparagus.

Prepare the risotto.

In a skillet, heat 1 tbsp of oil.

Pour the rice and cook over medium heat until the rice becomes translucent (about 1 minute)

Add the tomato paste and stir.

Pour the white wine and bring to a boil until completely absorbed.

Add a ladle of boiling salted water and cook slowly while stirring until completely absorbed.

Repeat the operation ladle by ladle until the rice is completely cooked (about 30 min, gradually the liquid is absorbed less and less).

Dress the bowls with the tomato rice and all the pan-fried vegetables.