You need a pressure cooker for this quickcook meal.

2 cups arborio rice
4 1/4 cups boiling water
sunflower oil
300 g chicken or lamb-pieces, but sometimes mince if that's all I have
2 cups failsafe vegetables, e.g. swede, choko, celery, leek, garlic
salt to taste

Chop vegetables into smallish cubes/pieces, 1-2cm. Alternatively, vegetables can be pureed while raw and added that way to provide a smoother, less chunky, less obviously vegetable containing risotto for those discerning little ones who are exquisitely fussy. Add all ingredients, except water to the cooker and heat, stirring till rice is slightly transparent from the oil. Add the boiling water (doesn't have to be boiling but makes the cooker come to pressure heaps faster if it is) and close and lock the lid, selecting the high setting. Once the pressure switch engages I set a timer for 7 minutes and go play with the boys. Release pressure, stir and serve – thanks to Catherine.