Pre-heat oven to 425 degrees.
Place pumpkin or butternut squash in a large bowl. Add sage and garlic clove. Season with 2 tsp salt and 1/4 tsp of pepper. Drizzle olive oil over the mixture until nicely coated. Mix all of the ingredients together. Pour mixture onto a baking pan and place in the oven for about 15 minutes.
While pumpkin is cooking start making the risotto. Place a medium pot over medium heat. Add 2 tbsp of butter and 1 tbsp of olive oil. When butter has melted add onion and saute until soft and translucent. While onion is cooking add chicken/vegetable broth to small pot over low heat. Note: you want the broth to be warm when you start adding it to you risotto mixture.
When onion is soft add the rice and saute for a few minutes. Next, add the wine and cook until reduced by half. Using a ladle start adding your broth one ladle at a time. Stir the rice mixture with a spoon to allow the rice to absorb the liquid. Continue this process until all of the liquid has been absorbed and the rice is soft, but not mushy. You want an al dente texture.
Add cream and remaining tbsp of butter. Stir in cheese a little at a time. It's optional if you want to use the entire cup. Taste as you go to get the desired flavor. Season with salt and pepper as needed.
Finally, remove the pumpkin mixture from the oven and add to the risotto mixture, stirring to combine all of the ingredients.
Serve with extra cheese (if desires). Enjoy!
