1. In a small saucepan, cook the carrot and celery juices. Keep warm over low heat.
2. In a large saucepan with a thick bottom, heat the extra virgin olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the rice and continue cooking, stirring, until the rice is well coated with oil. Add the wine and cook, stirring, until the liquid is absorbed. Add the carrots.
3. Add the hot juice, 1/2 T. at a time, stirring constantly to prevent it from sticking. Each time a quantity of juice is absorbed, add another. After 12 minutes, add the bell peppers and zucchinis. Five minutes later, add the broccoli. Continue adding juice and stirring.
4. After about 25 minutes, when the rice grains are creamy, but still al dente, remove from heat. Stir in the cheese, salt, pepper, and parsley. Serve immediately.