Roasted Pumpkin and Leek Risotto - Lucy & Lentils

Ingredients

• 1 small pumpkin (cut into 3cm cubes)
• 1 tbsp olive oil
• 1 tsp dried thyme and dried sage
• Save the pumpkin seeds to roast
• 2 leeks (around 220g)
• 2 tbsp of butter (vegan or dairy)
• 3 large cloves garlic (minced)
• 1 tsp chopped fresh thyme
• 120 g arborio rice
• 250 ml white wine
• 900 ml vegetable stock (we use boiling water and stock cube)
• Generous pinch of salt and pepper to season
• 1/2 lemon squeezed
• fresh parsley