Roast pumpkin and asparagus: (Pictured) Preheat oven to 180°C. Place 500g peeled and diced pumpkin onto a baking tray lined with baking paper. Bake for 20 minutes, until tender. Make basic risotto, adding 1 bunch trimmed, chopped asparagus with the last 1/3 cup of stock. Fold pumpkin into risotto before serving. Garnish with 1/4 cup fresh mint.
Mixed mushroom and sage: Dry fry 12 large, chopped sage leaves in the saucepan at the beginning of step 2. Remove from pan. Continue step 2, adding 200g sliced Swiss brown mushrooms and 200g sliced button mushrooms before rice. Serve topped with sage leaves.
Sundried tomato, spinach and feta: Make basic risotto. At the end of step 3, stir in 1/2 cup drained sundried tomato strips and 80g baby spinach. Top risotto with 1/4 cup crumbled reduced-fat feta.
Roast tomato, basil and pine nut: Preheat oven to 180°C. Place 250g cherry tomatoes onto a baking tray lined with baking paper. Bake for 10–15 minutes. Top risotto with tomatoes, 1 tablespoon toasted pine nuts and 1/3 cup fresh chopped basil.
Seafood marinara: Add 500g fresh or defrosted marinara mix to the risotto in the last 5–7 minutes of cooking in step 3. Garnish with 1 tablespoon chopped fresh dill. Serve with lemon wedges.
Smoked chicken, rocket and leek: Replace onion with 1 thinly sliced leek (white part only). At the end of step 3, stir in 200g thinly sliced smoked chicken and 1 bunch shredded rocket.
Grilled eggplant, zucchini and chilli: Add 1/4 teaspoon dried chilli flakes to the onion in step 2. Make basic risotto. Meanwhile, thinly slice 3 baby eggplants and 2 small zucchinis. Cook on an oiled chargrill pan over medium-high heat, until charred and tender. Coarsely chop, then stir though risotto before serving.
Prawn, lemon and herb: Add 500g peeled green prawns, 2 teaspoons lemon zest, 1 tablespoon lemon juice and 2 tablespoons each finely chopped flat-leaf parsley and chives in the last 5–7 minutes of cooking time in step 3.
Milanese: Add a large pinch of saffron to stock in step 1. Make basic risotto, adding 1 cup frozen peas with the last 1/3 cup of stock.