Heat broth and water in a sucepan.
Heat olive oil, add leeks and onions and saute until tender 5 mins.
Add sage, nutmeg and rice and salt, stir 1 minute. Add wine and simmer until absorbed, add enough warm broth to cover...continue stirring and adding broth 18-20 minutes, add 1 cup pumpkin towards the end.

Remove from heat and add parmesan, parsley and butter. Season with salt and pepper.