Pumpkin, Leek and Fetta Risotto

I found some leeks on sale at the local grocer - they are almost out of season so i'll be getting as much leek time in as possible... what better way to use my 2 fave vegetables than in my favourite dish!

Pumpkin, Leek and Fetta Risotto

1 1/2 tbs butter or dairy blend
3 cloves of garlic
2 leeks, washed and sliced (not too thick, but not too fine!!)
about 200gms pumpkin, diced (again not too thick but not too small!)
1 cube frozen spinach (about 50gms) - optional.
1 litre of strong vege stock - I use this in place of salt.
1 glass of sparkling wine (i like the local cleanskin NV pinot chardonnay... nice drop too!)
1 1/2 cups of white calrose rice
Pepper to taste
Low fat fetta to crumble as garnish

Saute leeks and garlic in butter until soft. Add the rice and mix thoroughly over medium heat till the rice is coated with the butter and starting to get warm.
Add about 1 cup of stock and stir slowly until the liquid has all but disappeared. Add stock in 1/2 - 1 cup amounts until you get halfway through.
Add 1/2 cup of sparkling wine, stir till absorbed. Add the other half. Stir till absorbed.
Add your pumpkin now, and half of your remaining stock. Stir and let sit for about 5 minutes on a low simmer. Stir occasionally to ensure the rice doesnt stick on the bottom of the pot.
When the liquid is absorbed, add the remaining stock and pepper to taste. Stir occasionally till liquid is absorbed.

You need to have the rice "al dente" so add HOT water in small increments if the stock wasnt enough to cook the rice and pumpkin. The pumpkin should be just cooked, and the risotto should be saucy - not dry.

Dish out into bowls, crumble fetta on top with a generous cracking of black pepper.