Try any of these additions

Wine. You can add half a glass of white wine just before the first ladleful of stock to give an edge to the dish. Vermouth can also be used and red wine risotto has now become very popular, the wine replacing some or all of the stock.

Broad beans, asparagus tips or chopped courgettes. All green vegetables work well with risotto. Cook until just tender and add at the end of the cooking time.

Mushrooms. Button, chestnut and wild mushrooms are all lovely in risotto. Button and chestnut mushrooms are best sliced and the wild chopped. Add once the onions have softened.