Easy Vegetable Risotto
Per 3⁄4 cup
10 cups vegetable stock
2 tablespoons olive oil
1 onion, roughly chopped
1 pound short-grain Italian rice for risotto, such as arborio
1⁄2 cup dry white wine
11⁄2 cups grated Parmesan cheese
1 pound frozen mixed vegetables
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
Heat the stock until hot but not boiling. Heat the oil separately in a heavy-bottomed saucepan over medium heat; add the onion and cook until translucent, about 5 minutes. Stir in the rice and mix with a wooden spoon until rice is well coated and begins to change color, about 5 minutes.
Add the white wine; cook until all wine is absorbed. Begin adding the hot stock in 1-cup increments, stirring each time until all the liquid is absorbed before adding the next cup, until rice is soft and creamy and you have only 1 cup of liquid left.
Fold in the cheese, vegetables, salt, pepper, and butter. Stir until well combined; remove from heat. Adjust consistency with remaining stock. Rice should have a saucy consistency and be soft, but still have a little bite (al dente).