Could I have some nice risotto recipe ideas please.

[SpaghettiTwirlerAndProud]

Anything bar fish really [busmile] I love risotto and would like something new to try apart from chorizo and tomato risotto.

Pumpkin Risotto is nice, especially if you blend some of the pumkinf with water and use it as part of the stock, I just use the recipe on the risotto pack and and pumpkin/ butternut squash as well.

Butternut squash and sage

Mushroom

Summer veg- asparagus and peas etc.

I don't like pumpkin or butternut squash [hublush]

Preferably meaty ones?

At this time of year, asparagus and/or fresh broad beans and/or fresh peas all make lovely risotti. Take a look at the seasonal vegetables in the shops and seek inspiration!

[bublush] that should be

Mushroom risotto is a good all year round staple. Use the funghi porcini stock tablets that you can get in Waitrose for flavour and do not add wine, as the mushrooms drink it up and it changes the flavour in a bad way.

Chicken and leek and peas is easy.

Prawn and pea works.

I was going to suggest chorizo :(

Waitrose? Blimey I ain't made of money you know :o and anyway, we haven't got one, nearest is about 25 miles away, waitrose is far too posh for our town :o

My staple risottos are chicken & mushroom, chicken & crunchy green veg (whatever I have lurking about the fridge, usually involves broccoli, peas, green beans), or mushroom & spring onion. I also like doing smoked salmon, prawns and peas, which I flavour with lemon juice, dill and black pepper, no cheese (so good if cooking for dairy free guests), but if you don't want fishy ones you presumably wouldn't like that.

Beetroot and pancetta (or lardons if no Waitrose to hand!)

Jamie Oliver's cauliflower risotto. My DCs happily eat masses of cauli in this that they'd never go for normally. I don't bother with the pangrattato business.

Cheddar risotto? Have made it topped with crispy bacon before
www.nigella.com/recipes/view/cheddar-cheese-risotto-68

Saffron risotto. Make with chicken stock for a meaty flavour. And add white wine and shallots right at the beginning, and then Parmesan and chopped fresh parsley at the end. Lush lush lush.

I love this Sausage risotto
You can also make a really nice spicy topping if you like a bit of heat
Pan fry some chopped chilli in olive oil for a couple of minutes then add breadcrumbs, cook for another minute then take off the heat and add Parmesan cheese, mix together and then sprinkle over risotto, yummy!

I like sausage risotto, my recipe. Nuggets of skinned sausage cooked through and browned, then set aside (so you don't lose the brown). Then standard risotto recipe, but with tomato purée stirred into the stock. Sausage back in at the end, to reheat, along with the butter and Parmesan.

Bits of leftover gammon are good. I use leftovers from a joint, eg lamb or chicken and herbs.

Chicken (Optional) lemon and peas or (our favourite ) frozen spinach. I either cook off the chicken first or nicest use bits and stock left over from a roast.
Lucky you lot -my local supermarket seems to have ecided to stop selling risotto rice-do you all use that or what is next best?

turkey and pesto risotto

you can go crazy and substitute the turkey with chicken too

kids love it (as do I)

thinking about food is really cheering me up :)

parma ham and a dessert wine like vin santo - cook onion and celery in olive oil for few mins, then toast the rice in it, add the wine and stir until absorbed, you know what to do with the stock, when it's ready add a bit more wine (maybe 1/4 of a glass?), some butter and grated parmesan and stir it until all nice and creamy then serve with the ham on top and some more parmesan

severely hungry now

I think you should add some fresh chopped parsley with the butter too

I did a smoked salmon and lemon risotto from the BBC Good Food website last week, it was stunning. I also agree with those who suggested asparagus and pea, and mushroom (if you want some meat, just fry some smoked bacon/lardons at the start - DH is a typical farmer and meat lover, but even he's happy with this).

I seem to remember slinging some leftover roast lamb into a risotto once and stirring in a bit of mint jelly, and it was pretty good

Parma ham has reminded me of one I used to do a lot - plain risotto, finished off with cubes of goats cheese stirred through it, and parma ham draped over it. One zillion calories and you have to like goats cheese and parma ham a LOT. Mm.