Heat the oven to 400 degrees. Put the chicken broth into a small saucepan and set it over low heat.

Chop off the stem of the pumpkin and cut it in half vertically to scoop the seeds out. Take one half of the pumpkin and slice it horizontally, the cut off the orange peel carefully with your knife. Chop the pumpkin flesh into 1/2 inch cubes.

Rub the whole half of the pumpkin with a teaspoon of olive oil and sprinkle a pinch of salt. Toss the cubes of pumpkin with the other teaspoon of oil, salt, and four sage leaves. Cook for about 30 minutes, tossing the cubes after about 15 minutes. Cook until the whole half of the pumpkin is tender enough for a fork to go through it (remove the cubed pumpkin if it finishes before the other half).

When pumpkin is finished roasting, scoop out the flesh from the whole half of the pumpkin and mash or puree until smooth.

While the pumpkin roasts, heat the olive oil over medium low heat in a medium sized saucepan or dutch oven and cook the onion for a few minutes. Add the garlic and cook for another minute. Add the rice and stir until evenly coated with oil. Let it toast for about two minutes.

Add the wine and let it cook until it is mostly evaporated. Add a ladle full of broth to the rice.

Stir frequently, until the broth has been completely absorbed and add another ladle full of broth. Repeat with adding the broth until the rice is cooked (either al dente or a little softer, to your taste). Add about a half teaspoon of salt and stir. Taste to check the seasoning and add more salt if needed. Add a cup of pumpkin mash to the finished risotto.

Melt the butter in a small saucepan with the sage leaves over low heat watching it carefully so it doesn't burn. The foam should subside and the butter should smell nutty and turn a rich, toasted color. Remove the sage leaves.

Serve risotto with cubed, roasted pumpkin cubes, sage brown butter and grated parmesan cheese.