5 cups Vegetable stock
2 tablespoons Olive oil
1 large Onion (finely chopped)
3 cloves Garlic (minced)
4 cups Pumpkin (peeled, seeded, and cubed)
2 cups Arborio rice
2 tablespoons Fresh Sage (finely chopped)
2 tablespoons Parmesan cheese (grated)
Salt and pepper to taste

In a saucepan, bring stock to a simmer. In a deep frying pan, add the olive oil, onions, and garlic. Cook over medium heat until softened (about 5 minutes). Add the pumpkin and rice, and stir to combine. Cook until rice becomes transparent (about 3 minutes). Add 1 cup of stock and stir until absorbed. Continue adding stock, 1 cup at a time, and stirring until all liquid has been absorbed (about 20 minutes). Add sage, cheese, salt and pepper and stir to combine.