Heat the olive oil in a large pot over medium heat. Add the diced pancetta and cook until it turns golden and crisp. Remove the pancetta with a slotted spoon and set it aside on a paper towel.

In the same pot, add the onion and garlic. Cook for 3 minutes until the onion softens.

Stir in the arborio rice and cook for 2 minutes until the grains look slightly translucent around the edges.

Warm the chicken broth in a separate saucepan. Add one ladle of broth to the rice and stir until mostly absorbed. Repeat this process, adding broth gradually and stirring often, until the rice is tender and creamy. This takes about 18 minutes.

Stir in the pumpkin puree and chopped sage. Cook for 2 more minutes to heat through.

Remove the pot from the heat. Add the butter and Parmesan cheese, then stir until both melt into the risotto. Season with salt and black pepper.

Spoon the risotto into bowls and scatter the crispy pancetta over each serving.