Risotto
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What you need
1 small onion
1-2 cloves garlic
1/2 cup risotto rice
1/2 cup wine
2 cups stock
1/2 cup grated cheese
Olive oil
How to do it
Chop onions into thin 1/4 slices. Start frying in olive oil. In the meantime, mince garlic. Add to olive oil. Fry with onions until onions start getting translucent (stir frequently). Add rice and fry for a bit, stirring frequently. Fry until rice looks sort of fried on the outside, over medium heat.
Add wine. Heat stock. Stir rice & wine occasionally, cook until wine mostly absorbed. Add some stock, just enough to almost cover rice. Cook until stock absorbed, stirring occasionally. Add more stock. Continue until all stock is used. When all that is absorbed, see how soft rice is. If it feels good to eat, good. If not, add warm water instead of stock. Do this until the rice feels good to eat. Then add cheese. Stir until cheese melted in, salt and pepper to taste.
Put vegetables in earlier or later in cooking depending on whether and how much you want them cooked.