Leek, Mushroom And Sausage Risotto

Ingredients

• 3 tbsp butter or extra-virgin olive oil
• 300g/10oz mushrooms thinly sliced
• 2 leeks finely chopped
• 2 cups Arborio rice
• 1/2 cup white wine
• 6 good-quality fennel and pork sausages deskinned and torn into small chunks
• 1/4 pumpkin peeled, deseeded and cut into bite-size chunks (optional)
• 6 cups hot vegetable stock or chicken stock
• 1 tbsp finely chopped thyme leaves
• 1/4 tsp fennel seeds coarsely chopped
• 1 tsp salt
• freshly ground black pepper to taste
• 1/2 cup grated Parmesan plus extra to garnish