3 c pumpkin flesh, peeled and cubed     
1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
5 cups chicken stock or vegetable stock
1/2 cup grated parmesan
4 tablespoons unsalted butter, cut into small pieces
1 tablespoon fresh sage (optional)
Salt and freshly ground pepper to taste

1. Wrap cubed pumpkin in foil and bake at 350F for 30 min.
2. While it is baking, heat the olive oil over medium-high heat in medium-size sauce pan.
3. Saute the onions and garlic, stirring continuously, just until softened, 3 to 4 minutes.
4. Add the rice and continue to stir and coat the rice with the oil.
5. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.
6. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
7. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup.
8. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
9. Add pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore.
10. Stir in the Parmesan and butter to give the risotto a nice, creamy finish.
11. Add the sage, salt and pepper to taste.
12. Serve immediately.