In a medium skillet, add olive oil and heat over medium heat. Once it warms up, add the sage leaves and fry them until they turn crispy. Remove the leaves and set them aside.

Lower the heat slightly and introduce the butter to the pan. Once it's melted, add the diced onion, allowing it to cook until it becomes soft and translucent.

Next, mix in the minced garlic and chopped pumpkin, covering the pan for approximately five minutes to let them cook.

Add the risotto rice into the mixture, stirring well to blend everything. Gradually pour in the vegetable stock, one ladleful at a time, stirring constantly until the rice absorbs the liquid fully before adding more. Continue this for about 15 to 20 minutes until the rice reaches an al dente texture.

After the rice is cooked, fold in the grated parmesan cheese until it achieves a creamy consistency. Serve the risotto hot, garnished with the crispy sage leaves and an extra sprinkle of parmesan if desired.