Heat a saucepan on a medium heat and add the veg stock to keep it warm.
Meanwhile, heat a wok on medium heat and spray well with 1 kcal spray.
Add the broccoli, peppers, asparagus and chestnut mushrooms. Season with salt and pepper.
Stir fry for 3-4 minutes until the veg is tender and slightly browned.
Remove the veg from the pan and leave them aside while you cook the risotto.
Heat the wok again and spray well again with 1 kcal spray.
Add the onion and garlic and saute for 1-2 minutes to soften.
Add the arborio rice and cook for 1 minute, stirring occasionally.
Add the white wine vinegar and cook until the liquid has absorbed still stirring from time to time.
Using a ladle/small cup, add some of the veg stock from the saucepan (about 100mls) stirring almost constantly (give it a break from stirring from time to time to allow the risotto to come to a slight simmer).
Make sure the liquid is not boiling as you don't want the risotto to cook too fast!!
When the liquid has absorbed, repeat this process of adding stock slowly one ladle at a time and stirring constantly until the liquid has absorbed.
This will take about 15-20 minutes until the rice is cooked. You may need slightly more or slightly less stock! The rice should be cooked and have a bit of a bite.
Once the rice is cooked, season with pepper and stir back in the veg.
Remove from the heat and stir in the parmesan cheese.
Serve immediately.
This recipe tastes best fresh but it will hold for a few days in the fridge.