Preheat oven to 180C/350F.

Melt 1 tablespoon / 20g butter in ovenproof pot over medium high heat.

Add garlic and onion and cook until onion is translucent.

Add chopped sage and cook for 1 minute.

Add rice and stir so all the rice grains are coated with the butter and semi translucent.

Add white wine and cook until the liquid evaporates, about 1 minute.

Add pumpkin and broth, stir. Let the liquid heat up but do not bring to simmer.

Put lid on and place in oven for 25 minutes, until rice is just cooked - don't worry if there's excess liquid.

Add remaining butter and parmesan cheese, stir vigorously until the pumpkin turns into a puree and blends into the risotto.

Spoon into serving bowls. Garnish with crispy sage, 1 or 2 teaspoons of brown butter and parmesan cheese. Devour immediately!

Melt butter in a small pan over medium high heat. Once foaming, add sage leaves and stir gently.

Cook for 1 ½ minutes or until crispy. Remove sage onto paper towel lined plate and pour butter into a heat proof jug.