Toss pumpkin in 2 tablespoons of olive oil and season with salt and pepper.
Place some baking paper on an oven tray and spread out the pumpkin. Roast in the oven for about 20 minutes or until just tender and starting to brown.
Slowly heat the stock in a saucepan over a low heat. Bring to a gentle simmer.
Heat a large, heavy based sauté pan or frying pan over a medium heat. Add the remaining 3 tablespoons of olive oil, the leek and rosemary and cook for 3-4 minutes or until the leek softens. Add the garlic and cook for a further minute.
Transfer the rice to the pan and stir well to ensure all the grains are well coated with oil. Cook for 2-3 minutes, constantly moving the rice around the pan.
Add the wine and simmer and stir until it is almost totally absorbed. Add the diced celery sticks and carrot and then the warm stock, one ladle at a time, stirring continually until each ladle is absorbed before adding the next one.
Once the rice is cooked, remove from the heat. Gently stir through the roasted pumpkin, parmesan and crumbled Lemnos Traditional Fetta. Check the seasoning and serve sprinkled with chopped dill.