vegan basic risotto

INGREDIENTS (for 4-6 pers.)
500 g risotto rice (Arborio)
1 red onion, finely chopped
1 clove of garlic, pressed
1/4 cup red wine
1 cup white wine
1-2 tablespoons vegetable stock powder + water (approx. 4 cups)
1 tbsp white almond paste
3 tbsp olive oil
optional: 
1 handful of soup vegetables cut into small cubes

PREPARATION

1. Fry the chopped onions and pressed garlic in a little olive oil until translucent. 
2. Add the risotto rice and fry until glassy.
3. Gradually add the liquids. Stir again and again so that the rice does not burn at the bottom of the pot. It is best to add half a glass of liquid and stir so that the rice absorbs it. Once the rice has absorbed it, add the next glass of liquid.
4. Add olive oil and almond paste towards the end and mix well.
5. Mix with roasted pumpkin, roasted porcini mushrooms or saffron spices to give your risotto its own flavour.