In a frying pan or skillet, heat the olive oil over a medium heat.

Saute the onion and garlic until softened and translucent.

Add the rice and stir, coating it thoroughly in the oniony-oily mixture.

Turn the heat up, and add the white wine. Let it bubble up for a few seconds, and then turn down to medium heat again.

Once the wine has evaporated, start adding the stock, one ladleful at a time, only adding the next ladleful, once the last one has been absorbed.

Keep doing this process until you have used up all your stock OR the rice has reached the texture you like. If you like your rice softer, then you may need to use up all your stock (or even add a little extra). If you prefer it al dente, you may not use all the stock.

Add a some seasoning.

Remove from the heat.

Stir in a tablespoonful of vegan butter and beat it into your risotto with a wooden spoon. It will volumise the risotto.

Finally, stir in some vegan parmesan, taste for seasoning and then serve.