Risotto with garden vegetables

This variety was invented quite nonchalantly while I was cleaning out the leftovers in the fridge. I just threw in the odd vegetables remaining in the fridge and it came out fabulously. It's highly flavourful, and also came in handy while I had to come up with some low-cal repartoire for my partner who has been on a diet, I reduced the amount of rice and loaded with the vegetables, the result was equally satisfying. I can only dream how this dish would taste if I had a garden of my own to pick the veggies from!!

For 2-3 people
-1 cup of carnaroli rice (if you can't find it arborio is fine, but carnaroli is the ideal type for making risotto)
-One big onion
-2 cloves of garlic
-1 large carrot
-1 large bell pepper (red or yellow)
-2 ripe tomatoes
-50g (or more if needed) butter
-1 bayleaf
-150ml red wine (or white, if you prefer)
-500ml of hot good quality broth
-freshly ground parmigiano

Chop the vegetables except tomatoes and garlic in a food processor. (Vegetable should be in small pieces, not "pureed")
In a large skillet sautè the vegetables with butter over middle heat, until the vegs soften. Add the rice and continue to cook, stirring thoroughly, until rice becomes semi-transparent.
In the meantime whip the tomatoes in the same food processor into a semi-liquid form.
Add the bayleaf and the tomatoes, raise the heat level and bring to boil.
Add the wine, continue to cook until boiling.
When the wine is almost absorbed, start adding the broth one ladleful at a time, adding another ladleful when the previous batch of broth is well absorbed (but the rice should still remain wet), stirring constantly to keep the bottom from burning.
Keep the broth hot by keeping it in a saucepan on a low heat, or microwaving from time to time.
Repeat the procesure until the rice are cooked "al dente" (firm, not crunchy not mushy)... it should take about somewhere between 20-25minutes more or less.
Serve hot with plenty of parmigiano to sprinkle upon.