1. Warm the olive oil in a spacious pot or a deep-sided sauté pan. Add the rice and let it cook over low heat for about 2-3 minutes until it becomes slightly transparent but not browned. Add the spring onions and garlic and cook gently for another minute while stirring regularly.
2. Pour in the white wine and allow it to bubble up. Add a few ladlefuls of the hot vegetable stock. Give it a stir and cook over medium heat for about 5 minutes before adding all the vegetables. Cook for another 20 minutes, gradually adding the remaining stock a ladleful at a time until the rice is tender.
3. Season with salt and pepper according to your taste, and then serve garnished with basil leaves.