Thanksgiving Day Ginger Sage Pumpkin Risotto

2 Tbsp olive oil
1 cup chopped leek
3 cups diced cooking pumpkin
1 Tbsp minced fresh ginger
1 Tbsp finely chopped fresh sage
1 1/2 cup Arborio rice.
1/2 dry dry white wine
5 cups vegetable stock, heated and kept warm
2 Tbsp butter
1/2 cup Parmesan
sea salt and black pepper to taste
freshly chopped parsley and toasted pumpkin seeds for garnish

In large skillet, heat olive oil over medium heat.
Add leek, pumpkin, and ginger, and cook, stirring for 5 minutes.
Add the sage and Arborio rice, stir and cook until the rice starts to become translucent.
Add the wine and stir, cooking until the wine is fully absorbed.
Now, start adding the warmed vegetable stock a ladle at a time, stirring and cooking each ladle full until absorbed, then adding another ladle and cooking until absorbed, adding another and continuing in this fashion until the rice gets creamy but still al dente; this will take about 20 minutes, more or less. Don't rush this process.  You want the rice to absorb the stock slowly.
Add the butter to the rice, stir, and heat through for 1 minute.
Add the Parmesan cheese, stir, then remove from heat and let rest a couple minutes before serving.
Salt and pepper to taste, stir, and garnish with parsley and pumpkin seeds.
Serve warm or room temperature.
Will serve 2 to 4 people.