For a side dish, you can eat the risotto as is or stir in grated Parmesan cheese, sauteacute;ed mushrooms, or a favorite vegetable such as chopped zucchini or spinach.

For a main dish try:

Chicken and Broccoli Risotto

Add 1 or 2 cups cooked chicken, shredded or cubed, and 1 cup frozen broccoli florets along with the final cup of chicken broth. (May substitute cream of broccoli soup for the final cup of broth.) Allow broccoli and chicken to heat through. Salt and pepper to taste. Add grated Parmesan cheese, if desired. Remove from heat, cover and let stand for 5 minutes.

Shrimp and Asparagus Risotto

Saute 1 chopped medium orange pepper and 1/2 chopped medium onion in butter for 3 minutes. Add rice and cook as indicated in basic recipe. Add 1 cup dry white wine and then continue to add 4 cups chicken or vegetable broth in 1 cup increments. Add 1/2 pound asparagus and 1/2 pound uncooked shrimp with the final cup of broth. Salt and pepper to taste. Add grated Parmesan cheese, if desired. Remove from heat, cover and let stand for 3 minutes, careful not to overcook shrimp.