Step 1: Prepare the Broth

1. Warm the vegetable broth in a saucepan over low heat. Keep it warm but not boiling throughout the cooking process.

Step 2: Sauté the Aromatics

1. Heat the olive oil and butter in a large skillet or saucepan over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes, or until translucent.
3. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

Step 3: Toast the Arborio Rice

1. Add the arborio rice to the skillet, stirring constantly for 2-3 minutes to coat the grains in the oil and butter.
2. This step enhances the rice’s nutty flavor and helps it absorb the liquid more effectively.

Step 4: Deglaze the Pan

1. Pour in the white grape juice or water, stirring to deglaze the pan. Allow the liquid to evaporate almost completely before proceeding.

Step 5: Cook the Risotto

1. Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
2. Continue this process for 20-25 minutes, or until the rice is creamy and tender with a slight bite (al dente).

Step 6: Add the Pumpkin and Cheese

1. Stir in the pumpkin puree, grated Parmesan cheese, and ground nutmeg.
2. Season with salt and black pepper to taste. Cook for another 2-3 minutes until everything is well combined and heated through.

Step 7: Prepare the Crispy Sage

1. While the risotto is cooking, heat the olive oil or butter in a small skillet over medium heat.
2. Add the sage leaves in a single layer and cook for 30-60 seconds on each side, or until crispy.
3. Remove the leaves and place them on a paper towel to drain any excess oil.

Step 8: Serve and Garnish

1. Spoon the risotto into bowls and top with the crispy sage leaves.
2. Add additional Parmesan cheese, toasted pumpkin seeds, or a drizzle of olive oil, if desired.