Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add the zucchini and cook, stirring, until tender and brown around the edges, about 5 to 7 minutes. Transfer zucchini to medium bowl.

In the same pot, heat 2 tablespoons of butter over medium-high heat. Add sliced ​​leeks and cook, stirring, until softened, about 5 to 7 minutes. Add the rice and remaining 1 teaspoon salt and cook 3 to 5 minutes or until the grains become translucent around the edges.

Add the white wine and cook, stirring, until the liquid has almost evaporated, about 2 minutes. Add 3 cups of the broth mixture and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Continue adding liquid ½ cup at a time, mixing until each addition is absorbed. Cook, stirring, until the rice is creamy and slightly al dente, about 8 to 10 minutes longer (use more water if you run out of liquid).

Remove from heat and stir vigorously to add Parmesan cheese, remaining 2 tablespoons butter, and sautéed pumpkin. (Vigorous stirring helps give the risotto a creamy consistency.) Add more salt if necessary. Share among serving bowls. Top with fried leek tops and serve with more Parmesan cheese on the side.

Meredith Deeds is a cookbook author and food writer from Edina. reach out to him [email protected]. Follow her on Instagram at @meredithdeeds.