If you're using squash or beetroot, roast it first, which concentrates the flavour and means no peeling! Just chop into rough chunks and roast for about 20-30 minutes in a hot oven.
Serves 4.
Fry the onion and garlic in a large pan until softened.
Set the veg stock on a low simmer in a small pan.
Add the rice to the onion pan and stir to coat with oil.
Add a little stock to the rice and stir continuously until the stock is soaked up. Keep adding the stock a little at a time.
Stir in the veg according to how much cooking you think it needs and how crunchy you like it. Mushrooms and leeks can go in early so their flavours blend into the rice; roasted pumpkin likewise; kale, broad beans and asparagus are best added when the rice is virtually done so they keep their bite.
It's ready when the rice and veg are cooked to your taste. If using cheese take the risotto off the heat, stir the cheese in and leave to rest for a few minutes before eating. Serve topped with a handful of rocket and a sprinkle of cheese.
1 onion, finely diced
2 clove garlic, crushed/finely chopped
300g risotto rice
1 litre veg stock
Veg, such as squash, beetroot or celeriac, mushrooms, leek, fennel, broad beans, asparagus...
100g grated hard cheese (optional)