Linda, when I make asparagus risotto, I cook the asparagus separately with the tough stems in boiling water (sometimes with a bit of celery and onion), and then I steam the top part of the stems (minus the tips) until almost done. Then I remove the top stems and make a vegetable stock with the tough part of the stems and use that stock in the risotto. I add the top stems (cut into 1/4" pieces) with the uncooked tips near the end of the cooking of the risotto.

I always use Sauvignon Blanc (or Chardonnay) if I have it on hand, otherwise I omit wine. I do not always use onion, particularly if I decide to use garlic instead. I pretty much always add a bit of fresh Italian parsley at the end, now that it is so prolific in my back yard, and I always add Parmesan, but then I've never made the sundried tomato and beef broth version, which also sounds good.

Lars

If I have shallots, I use them instead of onions but it doesn't seem to really matter; same with wine. Like you, I usually wind up making mushroom risotto, only I add a few strips of very crisp, coarsely crumbled bacon at the end along with the mushrooms if it's going to be a one-pot supper. Leeks or broccoli also make good additions.

If I'm serving the risotto with fish, I like to add a generous amount of lemon zests instead of the mushrooms & bacon & maybe add lemon juice to the wine.

My cooking liquid is usually homemade stock. And I've always heard that it's not risotto without lots of parm!

My sister and I made shrimp risotto one night. Below is the recipe we followed.

We used shrimp stock. The shrimp stock was from a Chow video.
The ingredients are Shrimp shells, onion peelings, and
celery trimmings.

Place in a large-ish pot, cover with water. Bring to a boil. Cook for 10 minutes. That's it!

Here is a link that might be useful: Simply Recipes Shrimp Risotto

Shallots (or onion) in butter until translucent. Add 1 cup arborio rice and cook in the butter for 3 or 4 minutes until well coated. 1 cup white wine, until mostly absorbed. Ladle of chicken broth (and I'll use the Trader Joe's low-sodium, the recipe will use most of a box). Cut the asparagus into 1" segments, boil for about 4 minutes, plunge into cold water and hold. (Save boiling water in case you need a little extra liquid in the rice.) When risotto is done, stir in 1 T butter and about 1/2 cup finely grated good Parmesan, S&P and stir in asparagus.

OK, not as asparagus-y as Lars' recipe, but I really don't care for vegetable broths.

Lars, I really like what you do with the asparagus! That's a neat trick.

I make a pretty basic risotto, often with some dried kale crumbled into it. Or mushrooms and/or asparagus. Or fresh peas and maybe some leftover ham. Shallots if I have them. Sometimes garlic. Always whatever white wine I have on hand, and chicken broth (although I use paste type vegie broth in my quinoa "risotto". I don't know why...). And sometimes toasted pine nuts.

I have a roasted red pepper risotto in my head.....but not sure just how....
Garlic, peppers, onion....roasted red peppers...tomatoes too?
Peccorino Romano?
Possibilities are endless!

I made a roasted butternut squash risotto a month ago and it was delicious. I made a basic chicken stock/parm risotto and stirred in the sagey herb roasted squash at the end. I think the photo is on one of the past WFD threads, but I can dig it out and repost if you want.

Alexa

Picking a favorite risotto is almost like picking a favorite child or kitty cat. I guess if you go by frequency of making it, mushroom would be the favorite, followed by lemon. But, that's partly due to they being the simplest to make, also. I love butternut squash risotto and roasted tomato risotto, too, as I mentioned in the other risotto thread, but they're more trouble to make. I'm pretty sure I've posted all the recipes here sometime or another, or even gotten them from this forum. A roasted pepper risotto may be interesting.

Sally