What stuff can I put in a risotto (not meat or tomato)

[chipmunkswhereareyou]

Any ideas for a nice combination that isn't tomato based?

with spinach and feta, would you add parmesan as well, or not so much?

My pleasure Bling! Actually I could do with some of those leeks - just been to the shops and didn't get that idea in time. Next time...!

Prawn and pea (Jamie Oliver recipe). I'm not a huge risotto fan, but I could eat that one every day of the week.

smoked salmon with spinach and lemon zest and white wine

I have way tooo many. I wasn't thinking so bought a bunch at the market instead of just one or two. I used some in butternut soup earlier in the week, but still have loads left.

I don't add parmesan with the spinach and feta as the feta tends to be pretty salty anyway. I guess you could though.

Thanks, that's what I was thinking.

I'm doing fennel a lot at the mo - to make it extra fennely I pop a fennel teabag in with the stock and let it stew before cooking.

Mushroom is v. frequent round here when I haven't been to the shops in ages as I keep those bags of dried exotic mushrooms in the cupboard so that I can knock up a risotto when the fridge is bare.

Asparagus sometimes if I have people round.

Ocassionally roast butternut squash but I prefer doing other things with the beloved squash (couscous for example)

Ended up with courgettes, rocket, mozzarella and parmesan. Was delicious!
Thanks for all the suggestions everyone.

Ooooh that sounds good! Think risotto will be on tomorrows menu! I've never added mozzarella - did you just dice it and chuck it in just before the end?

Ooooh that sounds good! Think risotto will be on tomorrows menu! I've never added mozzarella - did you just dice it and chuck it in just before the end?

We had chorizo and spinach in the end, didn't roast the squash in time.

Yes Lulu - chucked it in right at the end and it cooked for the last 2 mins and was all gooey and yum!

MoChan - me too! I did a fab risotto the other night with leeks, garlic and parmesan. Very easy, but the recipe is in this month's Olive Mag if anyone's interested (not that you need it).

Yay, the joy of leeks. They are such a fabulous vegetable.

mushrooms, peas and courgette, with lots of parmesan at the end is lovely.