I usually make risotto with stock and wine, but adding a can of tomatoes makes a nice change. As ever, substitute any veg you like.
100g risotto rice (Arborio)
1 litre hot vegetable stock
Splash white wine
1 can chopped tomatoes
3 cloves garlic
1/2 bag spinach
Finely chop the onion and garlic, then fry gently in a little but of olive oil for 5mins. Add the risotto rice and cook for two mins. Add 1/2 tsp oregano or basil, or both.
Add the wine and turn the heat up to bubble off the alcohol. Add some stock (enough to just cover the rice) and simmer for 5mins. Add the tomatoes. Simmer, adding more stock as needed to stop the rice sticking.
Chop the asparagus into bite-sized piece. Stir in to the risotto along with the spinach and frozen peas. Cook until the veg are hot and the rice is just tender. Serve with grated cheese.