Although risotto is a bit of a pain to make, I think it's generally worth it. As long as you get everything ready beforehand, there is no stress and just a zen-like state of stirring for 30 minutes or so. It's delicious, easy to pack full of veggies, and it impresses non-vegans pretty easily. It's also a good excuse to have a glass of wine, since the bottle has been opened anyways!
This risotto was flavoured with a delicate vegetable-mustard stock and some semillon sauvignon blanc. I added broccoli, zucchini, red capsicum and green peas for the last few minutes, and then right at the end I stirred though a mixture of tofutti cream cheese and mashed up roasted garlic, for a creamy garlicky finish. This risotto was really divine, served with a simple salad and a bread roll.