OK, so this is for Covid-times but it stands up for all times: go with what you’ve got or what you can get for flavour. I’m not giving amounts because this will depend on the amount of veg you’re using.
This recipe was taught to me when I lived in Leichhardt in Sydney. It’s a risotto-base to which you can add whatever ingredients you like at the end. There are many risotto recipes, this is mine.
A good stock is a marvellous, beautiful wonderful liquid that you can use as the base for soups, stews, pie-fillings, risottos, pilaf/pilau. Here’s how I do it.