Here's a recipe for a risotto that tastes like Veneto and that you pretty likely have the ingredients for already. Good and simple.
200 g risotto rice
a tablespoon butter or margarine
1 vegetarian or meat bouillon cube
500 ml water
2 small potatoes
cooking cream (optional)
parmesan + parsley
Chop the onion and celery very fine. Cut the carrot into small pieces. Cut the potatoes into 2-3 mm thick slices. Put the onion, celery and carrot into a microwave-resistant container. Pour some olive oil on them and mix. Then put these vegetables into the microwave for a minute and half at 800 watts. Take it out, mix it and put it again into the microwave for 2 minutes.
Prepare the broth: let the bouillon cube dissolve in water in a pan. Give the rice a golden, transparent colour by frying it for a few minutes in a pan with butter. Add the microwaved vegetables and sliced potatoes into the rice. Add broth little by little and cook for the time indicated in the rice package.
Mix the risotto for most of the cooking time and add salt, pepper and a pinch of nutmeg in halfway of the cooking time. In the last few minutes of cooking time, add some cooking cream (less than a dl though) if you want to make your risotto more creamy. Serve with parsley and parmesan.