Heat the oil in a large skillet, add all the vegetables, stir them constantly until they begin to soften. Add the rice and stir so that the grains are well coated with oil. Stir in two thirds of the stock, cover the pan and cook over low heat, adding more vegetable stock from time to time until the rice is tender. After about 40 minutes, remove from the heat. Stir in the parsley, salt and pepper. Stir in the parsley and Parmesan cheese. Put in a serving dish and serve.