Risotto Gone Wrong?

I say wrong because when I finally looked up how risotto is supposed to be made, I was totally off the mark. This is a recipe I invented from sheer guessing, and some trial-and-error. But I've been told it’s pretty damn good. Better than that pre-packaged paella I got in Spain anyway.

FOR 2-3 PPL
FOR THE RICE:
1 cup risotto rice, since i usually can’t afford or find it I use jasmine rice.
1 cube veg stock
1 TB butter

FOR THE RISOTTO:
olive oil or butter
1 red and yellow pepper- cut into little squares
1/2 cup peas and/or carrots
1/2 cup of mushrooms
1 onion
4 cloves garlic
1/2 lemon’s juice
mozzarella and/or parmesean cheese
(if pesky, nice to add seafood- prawns or mussels or squid)
1 can of tomatoes (contains about 5-6 small tomatoes)
1/2 cup white wine or beer
salt / pepper
spices: 1tsp thyme, 1tsp chili, 1TB parsley
fresh chopped basil OR coriander (you choose which you prefer, i prefer coriander)

Cooking the rice:
1. If you have your own way of cooking rice, or a rice cooker, go for it. I’ve heard so many different ways of cooking rice- my mom has always taught me 1-1...but with risotto or thai rice, I have learned to use 1.25 cups of water to 1 cup of rice. After you’ve washed the rice, add that amount of water to the rice in a pot.
2. Throw in the butter and stock and mix well. Now turn the heat on to high and wait for it to almost start boiling. Immediately switch to the lowest heat setting you can, put a lid over and let it steam.

*Preheat oven to 200C*
NEXT:
1. Fry onions and crushed garlic in about 2tb of olive oil OR 3 tb of butter until browned on medium heat. Throw in seafood now if you are using it and saute for a bit, with the lemon juice, or else throw it in with all your fresh veg. Add wine or beer. Add thyme, chili, parsley, salt. Cook for about 15-20 minutes...
2. Check on the rice- if its near completion turn the heat on it completely off. You don’t want it overcooked since you are going to eventually cook even more in the oven! Mushy risotto rice is not good...
3. Throw in your tomatoes into the mixture, add half the chopped coriander. Now, combine the rice and veg risotto mixture together, in which ever bowl is bigger! Stir a bit on low heat for about 5-10 mins, add the rest of the coriander.
4. Once your rice has sufficiently absorbed the risotto mix (its ok if a bit of water is left, since it’ll evaporate in the oven), then pour all into a square baking dish. Sprinkle over in the cheese and pop into oven.
5. Cooking time varys, either when you’re cheese is starting to brown or else, just approx 30 mins.

Enjoy, dude.