What to serve with risotto?

[lantana]

Vegetarian accompaniments, please. I am making a mushroom risotto and just can't think of what would be good with it. DH will have some meat, but we will need another veggie or something else for a side.

I am having problems imagining both the texture and the color of what goes with risotto. I want something vibrant in color and not too mushy. To be truthful, I don't get too excited about cold lettuce salads ever, but I would consider whatever you all want to post.

Thanks,

Alice

[Hammster]

I wouldn't use lettuce, but a cold microgreen or herb salad with a bright vinagrette is a great foil to risotto. And you could have some fun and fry some sage leaves til crispy for a nice crunchy garnish.

[Valerie226]

I think you need a cold green crunchy salad with risotto with a nice tangy vinaigrette. I love "spring mix" greens with some avocado and pomegranate seeds on top. I'm not a huge fan of risotto but to me warm soft vegetable is not appealing with it. and since I'm a carboholic, a loaf of nice crusty bread.

[sunnyshine]

Do you think the Roasted Butternut Squash Salad would work?

http://community.cookinglight.com/sh...d.php?t=130450

[Canice]

I'd be happy with green beans with minced parsley and lemon zest.

[lantana]

Thanks for the replies! Hamm, you make me miss the west coast. I haven't seen a microgreen anywhere here except when my baby spinach was growing this spring. I live where sushi is bait for fishing. However, the bright vinaigrette idea with herbs resonated with me. I am thinking citrus vinaigrette of some sort. My sage all died of wet feet in the last monsoon rain here. However, there is still some basil, thyme, parsley, and oregano for the herb part. So far, so good. I think I'll pull some of the components from the butternut squash salad to round out a fall salad with greens. And, the simplicity of green beans with citrus also sounds just right. Two sides, it is. Thanks to you all for getting my brain going.