Chef Peter Berley says, "I’m always looking for ways to cook pumpkin in the fall when Halloween is all around -- it always feels festive and comforting. If pumpkin season has passed, try using sweet potatoes or winter squash."
02To make the risotto: In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
03Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
04In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
05Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
06Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.