I made Risotto with carrots, celery, and peas last week.
Used Asiago instead of parmasan, but I actually like parmasan better.
Tonight, I made stock…i saved all the veggie ‘rests’ from my Ratatouille and added asparagus ends, carrot and parsnip peels from tonight’s supper. I did neglect the garlic…just slipped my mind…Still…it looks great!
Simmering in the pot.
And DONE!
The lovely color can be attributed to the neck and onion skins 
Package it up in tuppers, and freeze. Then when I need to use it, i add 4 c water. Perfect every time!
(thanks Matt!)