vegan pumpkin risotto

Still going along vegan as much as possible.
I found a recipe for vegan pumpkin risotto. This was my first time making risotto but to my surprise it came out great.
Here is how I did it:

What you need:

1 onion. diced
1 clove garlic, pressed
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin (unsweetened)
1 tsp fresh ginger, grated
1 tsp nutmeg
1 tbsp chopped fresh basil if you have it on hand
1 tbsp margarine
salt and pepper to taste
How you do it:

Sautee the onion and garlic in olive oil over medium heat for three to five minutes, or until soft. Add the rice.
Allow to cook, stirring, for a minute or two. Slowly add the wine.
Start to add the vegetable broth, 1/2 cup at a time.
Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. **note**
++ Keep checking you rice texture while doing this. I needed more moisture so I added a little water when the broth was finished.++
Add pumpkin, ginger, nutmeg, and salt and pepper to taste. Stir well.
Add the margarine and stir in.
Add the Basil (if you have it) last right before serving.

**note: I learned by watching Lidya's Italy that you should keep the broth (or water) warm when adding. It works better than if it's cold.**