Preheat your oven to 350°F (180°C).

In an ovenproof pot, melt 1 tablespoon of unsalted butter over medium-high heat.

Add the finely diced onion and minced garlic to the pot, sauté until the onion turns translucent, about 3-4 minutes.

Stir in the chopped fresh sage and sauté for another minute.

Add 1½ cups of Arborio rice to the pot, stirring well until the grains are coated in the buttery mixture for around 2-3 minutes.

Pour in ¼ cup of dry white wine (or broth if preferred), allowing it to cook until evaporated, about 1 minute.

Gently incorporate the 600g of diced pumpkin and 3½ cups of vegetable or chicken broth, mixing well without letting it simmer.

Cover the pot tightly with a lid and place it in the preheated oven. Bake for 25 minutes.

Once baked, take the pot out of the oven and stir in the remaining 2 tablespoons of butter and ½ cup of grated parmesan cheese until creamy.

(Optional) In a separate pan, fry fresh sage leaves until crispy, about 2-3 minutes. Serve hot, topped with crispy sage and an extra sprinkle of parmesan.