Risotto Primavera (V-GF)

We wanted something high in protein but easier on the stomach than beans, so I settled on a rice dish. Since it is Spring, what else could it be but Primavera? That same afternoon I cleaned out the fridge, discovering that a lot of our veggies needed using within the next two-three days. This is the perfect dish to use all your remaining veggies (and you can use older veggies and scraps to make the stock).

1L stock (homemade* is best)
5 tbsp nutritional yeast
1 tbsp pepper
Sprinkling of salt
3 tbsp dairyfree butter (Nuttelex)
1/2 onion, chopped
2 cloves garlic
3 heaped cups of veggies, or, as pictured:
2 carrots, halved and chopped
1/2 green capsicum, chopped
1/2 red capsicum, chopped
1 cup corn
1 handful snowpeas
1/2 cup dry white wine
1 cup rice
Optional: additional nutritional yeast to add before serving

* Homemade Stock Made From Old, Leftover Veggies & Scraps: 3 cups of celery leaves, onions, parsnips, sweet potato skins, potatoes, broccoli stalks, boiled in 1.5L of water for 45 minutes, before being scooped out and discarded. Some people like to boil it for much longer, but I can't really taste the difference.

In a small saucepan, combine the stock, nutritional yeast, pepper, and salt, and leave to simmer gently.

In a large frying pan, heat the butter. Add the onion and garlic, stirring constantly for three minutes. Toss in the veggies, stir occasionally,
leaving to cook for ten minutes.

Add the rice, white wine, and 1/5 cup of stock. As it boils, turn the heat down. When the liquid has almost completely simmered away,
add additional stock, stirring constantly. Continue this until all the stock is diminished (about twenty-five minutes), or until the rice is
cooked.

Take off the heat, and stir through the extra yeast if just above to serve.