Preheat oven to 180°C.

Place butter in an ovenproof pot.

Melt butter over medium heat, then add onion and garlic. Cook for 3-4 minutes, stirring regularly.

Stir through sage leaves and cook for a further 2 minutes.

Add risotto rice, stirring through the onion/garlic mix.

Combine veggie stock with warm water, mix well to make a broth.

Add broth, chopped pumpkin and turmeric and ginger paste to the rice, cover and cook for 10-15 minutes (or until it starts to just simmer). 

Keeping the lid on, place risotto in the oven for approx. 30 minutes or until rice is just cooked.

Mix well, stirring the pureed pumpkin through the rice. 

Spoon into bowls and garnish with crispy sage leaves and parmesan. Add salt and pepper to taste.