2 tbsp olive oil
3 tbsp butter
1 onion, finely chopped
Salt and freshly ground black pepper
3 garlic cloves, finely chopped
1 1/2 cups Arborio rice or carnaroli rice
1 cup white wine
2 cups hot vegetable stock for the slow cooker (3 cups for the traditional method)
1/2 cup fresh or frozen fava or lima beans
Bunch of asparagus spears, trimmed and chopped into bite-sized pieces
2 small zucchini, diced
1/2 cup grated Parmesan cheese, plus extra for serving
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