Pumpkin Risotto

In a small saucepan, heat the chicken broth over low heat. Keep warm.

In a large pot, cook the bacon over medium heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings in the pot.

Return the pot with bacon drippings to medium heat. Add the whole sage leaves and fry, turning occasionally, until crisp, 45 to 60 seconds. Transfer the sage leaves to the plate with the bacon. Add the onion to the pot with bacon drippings and cook over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring often until fragrant, about 30 seconds.

Add the rice and cook, stirring constantly, until very lightly toasted, about 1 minute. Add the wine and cook, stirring constantly, until almost completely evaporated, about 1 minute.

Reduce the heat to low. Stir in the salt and 1/2 cup of the warm chicken broth. Simmer, stirring constantly, until the rice has absorbed almost all of the broth.

Continue adding the broth, 1/2 cup at a time, stirring constantly and repeating each addition of broth as the rice fully absorbs the liquid, 20 to 25 minutes total. After about 4 cups of broth, taste the rice to see if it's tender with a slight bite. If not, continue cooking and adding broth.

Once the rice is tender and thickened to a creamy consistency, stir in the pumpkin, parmesan and 1 tablespoon of chopped sage. Adjust the consistency with additional broth, as needed. Season to taste with more salt and pepper.

Finely chop the reserved bacon. Top the risotto with bacon, fried sage leaves, pepitas, and parmesan. Serve immediately.