Now, I am SURE that this would have been covered on the Home Cooking board before, but I did a couple of searches and couldn't find anything.
To start, I thought I'd share my current favourite - Butternut squash and apple risotto. It's just a gorgeous combination - made even better if you add a little cinnamon and nutmeg.
Now I'm not certain of the original source, but here is the paraphrased recipe:
225 g butternut squash
1 cooking apple, peeled, cored and chopped
25 g / 2 tbsp unsalted butter
1 litre vegetable stock
1 1/2 tsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
275 g risotto rice
175 ml / 3/4 cup fruity white wine (or dry sherry)
1 cup freshly grated parmesan cheese
salt and ground black pepper
Cut squash into small pieces, place in pan with chopped apple, add 1/2 cup water, bring to the boil, then simmer 15-20 mins until squash is very tender, then mash roughly and remove from pan.
Heat stock, leave to simmer until needed.
Heat oil and remaining butter, fry garlic and onion until onion is soft.
Add the rice and cook, stirring constantly, over medium heat for 2 mins, until the rice is coated in oil and the grains are slightly translucent.
Add wine, stir. When all the liquid has been absorbed, begin to add the stock a ladleful at a time, making sure each addition has been absorbed before adding the next.
When roughly two ladlefuls of stock are left, add the squash and apple mixture together with another addition of stock.
Continue to cook, stirring well and adding the rest of the stock until the risotto is very creamy.
Stir in the parmesan, season to taste and serve immediately.
Note: If your stock is salted, you might want to taste it before adding the parmesan.