Preheat the oven to 200°C and prep your pumpkin. Roast in the oven for 40 minutes and allow to cool slightly.
Purée the pumpkin in a blender and set aside.
Melt 50g of the butter in a large saucepan over a medium heat. Once melted, add the onions and cook until lightly browned, stirring frequently.
Pour in the risotto rice and stir for a couple of minutes until glossy and coated with the butter.
Now add the wine, stir and cook for a further 2-3 mins before adding 100ml of stock.
Simmer, stirring regularly, until all the liquid has soaked into the rice. Now add another 100ml of stock and repeat. Continue until the rice tastes cooked, still retaining a little bite.
Stir in the grated parmesan and puréed pumpkin and cook for a couple more minutes until heated through. Add a good pinch of salt and pepper to taste.
For the pancetta and sage garnish, fry the pancetta in a shallow frying pan until brown and crisp. In a separate pan, melt the remaining butter for 5-6 minutes until it smells nutty and has turned a light brown. Add the sage leaves and fry in the butter until crisp.
Serve up the risotto with the pancetta, sage leaves and butter drizzled over the top.