1. Peel and deseed the pumpkin and cut it into 1 cm cubes; finely chop the onion; bring the stock to the boil and keep it at a gentle simmer.
2. In a wide pan, cook the onion in the olive oil for 3-4 minutes until translucent, add the pumpkin and cook for 8-10 minutes until soft; if it sticks, add a ladleful of stock.
3. Add the rice, toast it for 2 minutes, stirring, pour in the white wine and let it evaporate.
4. Add the hot stock a ladleful at a time and cook for 17-18 minutes, stirring often - the pumpkin partly breaks down and binds the rice into an orange cream.
5. Meanwhile, fry the sage leaves in half the butter in a small frying pan for 1-2 minutes until crisp; take the risotto off the heat, stir in the remaining butter, the parmesan and nutmeg and leave covered for 2 minutes.
6. Serve topped with the crispy sage leaves.
Tip: Mash some of the pumpkin against the side of the pan with a fork and leave the rest in pieces - the risotto will be creamy and chunky at the same time.
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