The idea with rissoto is that you want to build the starchy "goo" (don't know what else to call it) but not over cook the rice which would make it go like pudding. The basic technique for risotto is:
Fry the onion in oil. Add the rissoto rice (aborio rice is the best) and coat the rice in oil. It is optional to add wine at this point -- but not for the kids I would guess. . Have a pot of stock simmering on the side. Add a couple laddles full of stock to the rice and stir until it is almost evaporated, then add more. Repeat this for about 20 min. When rice is al dente, add your other stuff (veggies, parmasean etc). Warm through then serve. I blanch the veggies first.
But if you want a really easy one. You can do it in the oven, but doesn't get the same texture, but still quite nice.
75g butter
1 onion, chopped
2 chick breasts cut into bite size pieces
400g arborio rice
150 mil wine (opt)
1.2 liters chick stock
185g jar roasted peppers, drained & sliced
same amt of chopped fresh basil
Preheat oven to 180C.
Melt butter in oven safe dish or do in saucepan, add onion and cook for 5 min till soft. Add chick and cook 2- 3 min until starting to colour. Add rice cook for 1 min. Add wine & Stock. Bring to boil. It in oven ready dish, place in oven, otherwise pour into oven ready dish (preheat this in oven while doing above). Cover with lid. bake 20 min. Stir halfway.