Start by bringing the broth to a simmer in a saucepan. Keep it warm on low heat throughout the cooking process.

In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely diced yellow onion and cook for 3 to 4 minutes until it is soft and translucent.

Add the arborio rice, stirring constantly for 1 to 2 minutes until the grain edges become translucent.

Pour in the dry white wine and stir until it is mostly absorbed by the rice, which should take around 2 minutes.

Now, add the warm broth one ladle at a time—about 1/2 cup per addition. Stir frequently, and only add more broth once the previous addition has been mostly absorbed. This process takes about 20 to 25 minutes.

Once the rice is creamy and tender with a little bite left, stir in the pumpkin puree and grated parmesan cheese. Season with salt and black pepper to taste.

While the risotto is finishing, melt the remaining tablespoon of butter in a small skillet over medium heat. Add the fresh sage leaves and fry for 30 to 45 seconds on each side until they’re crisp and fragrant.

Divide the risotto among bowls, top with crispy sage leaves and extra parmesan cheese if desired. Serve immediately.