Any Vegetable Risotto

This is one of my favorite back-pocket recipes because it can be completely customized to whatever vegetables you have around, including scraps—broccoli and chard stems, in fact, are some of my favorite things to throw in here. I prefer making risotto with a type of Italian rice called vialone nano, which is very starchy and really soaks up liquid, so it results in a creamy finished product, but you can use the more common carnaroli or arborio if you cannot find it. When cooking the rice wi