Risotto With Pumpkin, Ginger and Sage

• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped leek (white part only)
• 3 cups peeled pumpkin or winter squash, cut in 1/2-inch cubes (about 1 pound)
• 1 tablespoon peeled and minced fresh ginger
• 5 cups water or vegetable stock
• Sea salt
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh sage
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 1/2 cup finely grated rennet-free Parmesan cheese
• 3 teaspoons finely chopped parsley
• 1/2 cup toasted pumpkin seeds
• 1/2 cup shelled pumpkin seeds
• 1/2 teaspoon extra-virgin olive oil
• Pinch of fine sea salt

1. Preheat oven to 375 degrees.
2. In a bowl, toss the seeds, oil and salt together.
3. Spread the seeds on a cookie sheet and toast in oven for 15 minutes.
4. Cool until crisp.
5. Set aside.

extravirgin olive oil, pumpkin, fresh ginger, water, salt, freshly ground black pepper, fresh sage, arborio rice, white wine, unsalted butter, parmesan cheese, parsley, pumpkin seeds, pumpkin seeds, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/1015477 (may not work)