You already have it but spring vegetable risotto. I have a REALLY easy way of making it in the oven too.

bunch of shallots / green onions chopped
2 cups of aborrio rice
4 cups stock (vegetable or beef / chicken)
tbs oil
chopped seasonal vegetables (I used asparagus and zucchini tonight) not too small or they overcook

Place shallots into an oven proof dish on the stove with the oil and cook until soft. Add aborrio rice and stir until coated with the oil and slightly translucent. Add the stock and bring to the boil. Cover and place in the oven at 180 degrees for 20 minutes. Stir and add the vegetables (parmesan too if desired). Return to the oven for 10 minutes. Remove, stir and serve.