Risotto for 16

Finely chop 4 onions and 2 peppers and soften in plenty of oil/butter.
Bring to the boil about 2 pints of water and add 4tsp (or 4 cubes) of veg stock mix
Add rice - around 4 mugs to the onion mix and stir well to coat each grain.
Ladle in the stock a bit at a time, stirring constantly.
You want a gentle but constant fire.
If you run out of stock, add some of the boiling water you have ready.
Towards the end (i.e. when the rice is starting to taste cooked), you can add chopped French beans, tomatoes, mushrooms or any other veg in smallish bits – precooked if it’s something that takes a while.
Once cooked (firm but not 'chalky') take off the heat and add as much butter or cream as you fancy and as much Parmesan as you have.