Chop the onions finely, braise for about 2 min. in the hot oil and add the vegetables.
Braise for 1 min. and add a little water in order to saute the vegetables until softened, then season them.
Add the washed rice and crumbled chicken broth.
Pour on 3 cups water, stir and leave to boil. Once the dish does come to boil, turn stove off and leave the risotto on it until cooled.