Brown the butter in a medium sauce pan over medium low heat by cooking the butter until it turns a light golden brown. Stir regularly.

Once the butter browns, add the chopped onion, garlic cloves and sage leaves. Sprinkle on salt and pepper and turn the heat up to medium. Cook the aromatics until the onions start to soften- about 2 minutes. Pull out the wilted sage leaves.

Once the onions have softened, add 1 cup of Arborio rice directly to the pot. Cook for about 90 seconds, stirring to coat it in the butter.

Now start adding the liquid. Stir in a half cup of white wine and a half cup of vegetable stock. Bring the mixture to a slow simmer, stirring regularly. The rice will absorb the liquid.

Repeat this process until all the liquid is used up and the rice is tender but slightly firm. When this happens, stir in the pumpkin puree, Parmesan cheese, nutmeg, cinnamon, and pinch of red pepper flakes. Serve hot and garnish with more cheese and fresh sage if desired.