Vegetable risotto

Ingredients

• 3 tbsp olive oil
• 1 large brown onion, finely chopped
• 2 medium carrots, cut into roughly 1cm/½in chunks
• 2 celery sticks, trimmed and cut into roughly 1cm/½in chunks
• 2 garlic cloves, finely chopped
• 275g/9¾oz risotto rice, such as Arborio
• 100ml/3½fl oz dry vermouth or white wine (optional)
• 1 litre/1¾ pint stock (made with 1 vegetable or chicken stock cube)
• 2 good pinches dried flaked chilies (crushed chillies)
• 1 small lemon, finely grated
• 50g/1¾oz Parmesan or vegetarian hard cheese, finely grated, plus extra to serve
• salt
• freshly ground black pepper
• freshly chopped parsley, to serve (optional)