Green Veggies Risotto

Continuing on the risotto kick, I wanted to find a recipe that had even more veggies than the Butternut Squash Risotto that has become a favorite staple of mine. This Green Veggies Risotto does the trick - it's a great way to combine two sides in one, as this grains-and-greens dish is an easy and delicious one pot wonder!

Green Veggies Risotto
1 T olive oil
1 onion, diced
1 garlic clove, crushed
1 c Arborio rice
1 celery stalk, diced
1/3 c dry white wine
4 c stock, boiling
1 c broccoli florets
3/4 c sugar snap peas, halved
1 c zucchini, thinly sliced
1 c green beans, cut in 1 inch pieces
1/2 c feta, crumbled
2 T fresh parsley, chopped

-Heat olive oil over medium-high heat.
-Add the onion and garlic, stir until beginning to brown - about 2 minutes.
-Add rice and stir well until coated with oil - toast for about 3 - 4 minutes.
-Reduce heat to simmer and stir in celery and white wine.
-Continue stirring until most of the wine has evaporated.
-Begin stirring the boiling stock into the rice, incorporating slowly as the liquid becomes absorbed (about 10     minutes).
-Continue stirring; add green veggies and continue cooking for about 5 more minutes.
-Stir in the feta and parsley.