Really it is an add whatever you want kind of dinner.  So many options.  First the base recipe and then some options I have done before.

Serves 4 (or two really big portions with a portion for a little one too)

2 cups chicken broth
1 cup water
1 small onion, finely chopped (I have used white, yellow and red before, all are great)
1 cup white wine
1 1/2 cups Arborio Rice
3 tbsp butter
1/4 cup Parmesan Cheese

In a saucepan, bring chicken broth, white wine, and water to simmer and keep on low heat.  In a 3-qt heavy saucepan melt 2 tbsp of the butter and saute onion until soft.  Add the rice, stirring until thoroughly coated.  Add 1 cup simmering broth and stir until liquid is absorbed.  Continue cooking on low heat, adding 1/2 cup broth mixture at a time, until rice is creamy but al dente (about 18 – 20 minutes).  Add parmesan cheese, remaining 1 tbsp butter, salt and pepper to taste.

Variations
Chicken, mushroom & asparagus
I chop up a chicken breast and toss it in with the onion while it is sauteing and then add quartered mushrooms and asparagus once I have added the first cup of liquid.

Shrimp / Fish / Seafood
I add fresh shrimp about halfway through the cooking process.  If using fish use a firm fish or salmon for added color

Sweet Potato
Peel and dice a sweet potato and saute with the onion, add a handful of chopped sage leaves.  Also good with kale, spinach, or swiss chard added about halfway through cooking.

Be creative.  I did one with bacon, butternut squash, swiss chard and gorgonzola cheese too, it was interesting, not bad, just a different taste.  I also usually drizzle a little cream in at the end for some added creaminess