Heat a large pan or ceramic dutch oven over high heat.

Add 1 tbsp olive oil.

When oil is shimmery, add diced vegetables.

When vegetables are slightly browned, lower heat to medium-low

Add rice and all the spices, stir well.

Let rice and spices cook just slightly about 2 minutes.

Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.

Stir frequently until rice thickens.

Add the diced green chili tomatoes and stir to combine.

Add a ladle's worth more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.

When your stock is gone, and the risotto has become thicker, taste a bit of it. Add the salt and pepper, add more after tasting if you prefer.

If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.

Add diced green onions just before your risotto is done cooking- you won't want them to overcook.

When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.

Grate fresh parmesan cheese over the top and enjoy warm!