Have been asked for this so here it is
1/2 litre stock (or as much as rice will take)
1 onion
olive oil
150g risoto rice
250g pumpkin or squash diced small
1tbs fresh herbs (1tsp if dried) - sage works well as does thyme
Soften onions in oil (don't allow to brown)
Add herbs. Stir. Add rice. Stir for 2 mins.
Add 1/3 of stock + cook until absorbed by rice.
Add pumpkin + a little stock.
From then on keep adding stock a little at a time until all stock absorbed, pumpkin soft and rice "Al Dente".
If you stir in a thingy of butter just before serving it adds a nice shine + creamy texture
Enjoy
D