1] Bring the water to boil in a sauce pot. Add the vegetable base and whisk to dissolve. 2] Add the olive oil to a heated rondeau. Add the onions, garlic and bay leaves. Cook until onions are translucent and tender. Add the Arborio rice and mix. 3] Add enough vegetable stock to cover the rice. Simmer over low heat, stirring frequently. Cook until the stock has been absorbed. Add more stock to the rice, a little at a time. Stir frequently until the rice is cooked and has a creamy consistency. It should be tender with a firm bite. 4] Add the Parmesan cheese. Season to taste with salt and pepper. 5] Spread the risotto out on a parchment-lined sheet pan. Allow to cool. 6] Transfer to a covered storage container, label, date and refrigerate for future service.