Warm the vegetable broth in a saucepan over low heat and keep it at a gentle simmer.

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the onion and cook until it softens, about 4 minutes.

Stir in the garlic and Arborio rice. Cook for 2 minutes until the rice edges turn slightly clear.

Pour in the white wine and stir until it is mostly absorbed.

Add the pumpkin puree and nutmeg. Stir to combine.

Begin adding the warm broth one ladle at a time, stirring often. Wait until each addition is absorbed before adding the next. Continue until the rice is tender and creamy, about 18 to 20 minutes.

Remove the skillet from heat. Stir in the remaining 2 tablespoons butter and the Parmesan cheese. Season with salt and pepper.

In a small pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the sage leaves and cook until crisp, about 1 minute per side. Drain on a paper towel.

Spoon the risotto into bowls and top with the crispy sage leaves.