Risotto with red rice, leek and plump pumpkin

What a dull day. The sky is grey and so is my mood. I am listening to a jazz-soul album by Stevie Wonder, that slowly lifts up my spirit, while I am experimenting with my vegetable risotto. I have already roasted the plump pumpkin ( half an hour in the oven) and left it to cool. In the meantime I am preparing my vegetables.

Ingredients
2 tbsp olive oil
120 gr red rice
1 onion medium
1 garlic slice
1 leek finely chopped , both the white and green part
1 plump pumpkin, cut in wedges, deseeded and with skin on
1/2 glass of wine
300 ml vegetable stock
peper

As I mentioned before, I will start with roasting the pumpkin in a shallow tray, coated with a tbsp of olive oil. I soften the onion and garlic on medium heat in the rest of the olive oil. I will add the leek and after one -two minutes the red rice ( which I have washed under running water and have left to dry). When the rice is well coated with oil I will cool the mixture down with the wine, stirring all the time until most alcohol has evaporated. Then I will pour in half the vegetable stock and will add some amount of the rest of the stock whenever it gets absorbed. A quarter before the rice is cooked I will add the pumpkin and stir it gently with the rest of the ingredients. This time I served it with some feta cheese  and fresh coriander on top.