Step 1: Sauté Aromatics and Mushrooms : In a large skillet or saucepan, heat olive oil or butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add garlic and sliced mushrooms, cooking until mushrooms are soft and lightly browned.

Step 2: Toast the Rice : Add arborio rice to the pan, stirring to coat in oil and cook for 1–2 minutes until lightly translucent at the edges.

Step 3: Deglaze with Wine : Pour in white wine (if using) and stir until fully absorbed by the rice.

Step 4: Add Broth Gradually : Add 1/2 cup warm broth to the rice, stirring constantly until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, until rice is creamy and tender, about 18–20 minutes.

Step 5: Stir in Pumpkin and Cheese : Lower heat and add pumpkin puree, stirring until fully incorporated. Stir in Parmesan cheese and chopped sage. Season with salt and pepper to taste.