First: start a stock (or you could use prepared stock). Do not salt the stock, or it will make the final result unpleasantly salty.
Risotto needs a particular sort of rice: Abborio
Rinse the rice, otherwise it gets sticky.
Saute diced onions until transparent, then add the rice and continue the sauteing for a few moments more.
Then add the vege stock one ladle at a time and continue to saute.
The rice is ready when the rice is "toothsome" - al dente.
