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Prepare the homemade vegetable broth by washing and peeling the vegetables, cutting them into large pieces, and boiling them in 2 liters of cold water with salt and pepper for about an hour. Strain the mixture.
Peel and chop the white onion, then sauté it in a saucepan with some extra virgin olive oil and about 30 grams of butter until browned.
Add the rice to the sauté and toast it on high heat for a few seconds, stirring vigorously until it appears shiny.
Pour the Prosecco over the toasted rice and cook on low heat until it evaporates completely. Season with salt and pepper.
Add vegetable broth ladle by ladle, keeping the risotto moist and creamy.
Turn off the flame and stir in the remaining 30 grams of butter and Parmigiano until the risotto is thick and creamy.