Although I never see strawberry risotto on Roman menus anymore, it was all the rage in the 80s. Its fifteen minutes of fame has long since expired, but I still love it.
The cookbook “Almost Vegetarian” by Diana Shaw (out of print and used copies are available for cheap on Amazon) has a recipe for a sweet strawberry risotto that I’ve made a few times, that uses fresh strawberries and strawberry yogurt as a flavor base. It’s delicious, a strawberry rice pudding, basically.
I’ve seen lemon risotto, apple risotto, etc. I’m told grape risotto is actually a traditional Tuscan dish and not some nouvelle cuisine abomination. I may try it sometime.