Chop your vegetable of choice in small dice and set aside. Finely chop the onion. In a pot, on medium to low heat, add a drizzle of olive oil and the chopped onion. Fry the onion for 1 minute, then add the risotto rice and fry for another minute.
When the rice is shiny and toasted add the white wine, stir, and let the wine evaporate completely.
Now add 2 ladles of vegetable stock and your chopped vegetable of choice and stir.
Finish cooking the risotto, stirring often and adding 2 ladles of vegetable stock as soon as the pan dries up. Keep the heat on medium to low. The rice should bubble very gently while it cooks.
After about 13 to 15 minutes, taste the rice and adjust for salt. When the rice is "al dente" or with a bite to it, turn off the heat off and keep stirring for another minute.
Now add the vegan butter (or margarine, or olive oil) and stir for one more minute, making the rice creamy. Your risotto is ready to be eaten.