Heat the olive oil in a large frying pan over medium-high heat. Stir in the garlic and risoni pasta; cook and stir until pasta turns a light, golden colour, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes.
Stir in the tomatoes, vegetable stock, Italian seasoning and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover and simmer until almost all liquid is absorbed, about 10 minutes.
Stir in the spring onions, parsley, lime zest and lime juice. Remove from heat, cool slightly then serve sprinkled with Parmesan cheese.