Preheat oven to 180 deg C
Remove seeds from pumpkin and cut lengthwise into wedges. Brush pumpkin with oil. Place onto a lined baking dish. Sprinkle with garlic and bake for 25-30 minutes or pumpkin is golden brown and cooked through.
While the pumpkin is cooking, place chicken stock and wine in a saucepan and bring to the boil, reduce heat and allow to simmer.
Heat olive oil in another larger pan (large enough to make the risotto in), add onion and garlic and cook, stirring for a few minutes. Add rice and cook for a further 2-3 minutes stirring until rice is coated with oil.
Add one cup of the simmering stock/wine, stirring continuously. Reduce heat and continue to stir until rice has absorbed all of the liquid. Using the same method add stock/wine 1 cup at a time. Once you have finished adding all of the stock/wine the rice should be al dente and creamy.
Stir in parmesan, butter and basil, then season with salt and pepper.
Spoon the risotto onto plates, top with roasted pumpkin. Drizzle pomegranate juice and seeds over the top and garnish with basil leaves.