Melt half the butter in a large open pan and sauté the onion for about 5 minutes until softened.
Stir in the pumpkin and continue to sauté over a low heat until the pumpkin is just tender about 5 –15 minutes, depending on which variety of pumpkin you use. Stir in the chopped sage.
Heat the stock in another pan and keep warm.
Add the rice to the pumpkin and cook stirring for a minute or two and then add the white wine. Stir until the the wine has been adsorbed.
Now add the stock a ladleful at a time. Cook stirring until the stock has been absorbed before adding another ladleful. Continue cooking until you have added all the stock and the rice is just tender. Add a little more liquid if required.
Meanwhile heat the remaining butter gently to melt and add the sage leaves cook until the sage leaves are crisp, then remove from the heat and set aside.
Once the rice is tender, remove from the heat. Stir in most of the cheese. taste and season with salt and pepper as required.
Drizzle the sage butter over the risotto and sprinkle with the remaining cheese before serving.
Freeze: For up to 2 months To cook in the pressure cooker follow the above method adding 750ml stock all in one go. Then Bring the cooker up to high pressure and cook for 7 minutes. Release pressure quickly. Stir in most of the cheese and allow to stand for 5 minutes. Drizzle over the sage butter and sprinkle with the remaining cheese before serving.