Roast pumpkin, fetta, pinenuts. Really simple: basic risotto with garlic, white wine and chicken or vege stock, roast pumpkin until caramelised, toast pinenuts, serve topped with pumpkin, pinenuts, crumbled fetta, preferably sheep milk, finely chopped chives, cracked black pepper and a bit of extra virgin olive oil. I often use a raspberry infused oil and it is a brilliant flavour, garlic infused oil would work too, as would roasting some garlic with the pumpkin and squeezing it into the risotto at the last minute.

Chicken and mushroom is always good, too. I saw a recipe for a saffron, prawn and 'something' risotto once but for the life of me can't remember what the other ingredient was. Maybe asparagus would be nice?

Mmmm, risotto...