1 onion diced. 3 sticks of celery diced.
Half a butternut squash diced and 3 hand full of risotto Rice, 1 cube of veg stock mixed with around a Pint of warm water.
Start by saute the onion and celery in around 2 slugs of veg oil until tender, once tender add the Rice and mix so the Rice almost has a shine to it from the veg and oil.
Then gradually add veg stock and keep Stirling.
Continue this process allowing the rice to absorb all the liquid until the rice is cooked, adding more stock if it is needed.