Fry onions and garlic in a taste of olive oil. Give the rest of the veg a quick stir fry before adding the rice, wine, stock and rest of flavours. The trick is to keep enough liquid in the pan as the rice soaks it up so be prepared to add more water and stir regularly. This dish needs a bit of tending. When rice is cooked about, 30 mins until its soft and more if you like it stodgy, add a big dollop of butter and whisk it around. Serve with organic bread or salad.

Tips
This is a great dish for using the weekly bag. You can put what the hell you like in it. This week I even threw in a bit of organic rhubarb to use it up. I use my trusty big iron frying pan for this but you can use anything. Can someone email me the name of the fat rice-it's good for risotto. Also if you've got 'em wild mushrooms or even wild rice make this dish just luuuuvvvly. Meat eaters chuck in some bacon or even spam.