Rice Risotto

Feeds 4 hungry people.

2 Tablespoons of cooking oil
1 1/2 cups of rice (long or short/medium grain)
1 onion, finely diced
2 Tablespoons of stock powder
6-8 cups of boiling water
whatever veges you fancy - cut small
meat or chicken or leftovers (optional)
grated cheese (optional)

Combine the stock powder and the boiling water in a large bowl or jug, and set aside while you prepare the rice.
In a large fry pan, wok, or roasting pan and on a medium to high heat, heat oil. Add the rice, and stir with a wooden spatula for 2 mins. Add the finely diced onion, and stir for a further 2 mins. Lower heat to medium heat. Using a ladle, spoon the stock liquid, one spoon at a time - stirring until absorbed by the rice, after each ladle full. When you have slowly added and the rice has absorbed half of the liquid, add the remaining liquid, stir through, then cover and simmer for 20 mins. Add the veges (and cooked meat). Simmer, covered for a further 5 mins. Taste-test the rice for doneness. Serve with grated cheese sprinkled on top if desired.