In a pot, add about 6 1/3 cups water (1.5 liters) along with all the vegetables and salt. Bring to a boil and simmer for about 1 hour to make a vegetable broth. Meanwhile, clean the shrimp and cut them into pieces, reserving 6 whole shrimp for garnish.

When the vegetable broth is ready, start cooking the rice: In a saucepan, toast the rice with a drizzle of olive oil, then deglaze with the white wine.

Continue cooking the rice, adding the vegetable broth a little at a time. When there are 2 minutes left until the rice is done, add the shrimp, pink peppercorns, and adjust the salt. Finally, stir in the Parmesan cheese and serve.