Heat the oil in a heavy bottom pan or Dutch oven over medium heat. Add rice and saute until just about to brown. Add italian seasoning, wine and stock a cup at a time just to cover rice. Stir. Repeat.

In separate frying pan, saute vegetables individually if necessary. Remove to a plate and set aside. Add to rice about half-way through cooking.

Continue adding liquid and continuing to stir. You will know the risotto is almost done when it is thick and sticky and the rice grains are soft - al dente. (roughly 15-18 minutes)

Remove from heat and finish with butter.