Heat the oven to 200 C / 390 F. Toss the pumpkin cubes with 2 tbsp olive oil, salt, and pepper on a lined baking tray.

Roast for 20 to 22 minutes, turning once halfway, until the edges are caramelized and the flesh is fork-tender.

Set aside 150 g of the roasted cubes for garnish. Mash or blend the remaining pumpkin into a rough puree.

Melt 20 g of the butter in a wide, heavy-bottomed pan over medium heat. Add the onion and cook for 5 minutes, stirring, until soft and pale but not browned.

Add the garlic and cook for 1 minute until fragrant.

Add the rice and toast it, stirring constantly, for 2 minutes until the grains look slightly translucent at the edges.

Pour in the white wine and stir until it is fully absorbed, about 1 to 2 minutes.

Add the pumpkin puree and stir to coat the rice, about 30 seconds.

Begin adding warm stock one ladle at a time, about 80 ml per addition, stirring gently and waiting until each ladle is nearly absorbed before adding the next. Continue for 18 to 20 minutes until the rice is al dente with a slight bite at the center.

Taste and adjust salt. The risotto should flow slightly when you tilt the pan, not sit stiff like a mound.

Pull the pan off the heat. Add the remaining 40 g cold butter cubes and the grated Parmigiano Reggiano.

Stir and fold vigorously for 60 seconds until the butter and cheese are fully emulsified into the rice and the surface looks glossy.

If using sage, fry the leaves in 1 tbsp olive oil in a small pan over high heat for 30 seconds per side until crisp.

Rest the risotto for 90 seconds, then spoon into warm bowls. Top each with a few reserved pumpkin cubes, crispy sage leaves if using, and an extra shaving of Parmigiano.