2teaspoonsgrapeseed oil(or similar (for frying sage leaves))
roasted pepitas(for garnish)
Add the vegetable broth to a small saucepan to warm over medium-low heat. While the broth warms, add 4 large sage leaves to infuse the broth with fresh sage flavor.
Meanwhile, melt 2 tablespoons butter in a heavy bottom pan over medium heat. Add the diced onion and saute 5 minutes until soft and translucent. Season with rubbed sage, salt, and pepper. Add the arborio rice, stirring to coat the rice with the butter. Cook for 3-4 minutes to toast the rice. Reduce the heat to medium-low.
Add two ladles of warm broth to the rice, stirring to incorporate. Cook until liquid is absorbed, stirring frequently. Add two ladles of stock at a time, stirring and simmering until stock is absorbed before adding more.
Meanwhile, in a small skillet over medium heat, fry the remaining sage leaves in the oil until crisp, 2-3 minutes. Transfer to a paper towel-lined plate. Set aside.
When all of the stock has been absorbed and the rice is al dente, turn the heat down to low. Add the pumpkin and cream and stir until incorporated. Stir in the parmesan cheese. Season with salt and pepper to taste if needed. Garnish with fried sage leaves and roasted pepitas.