Just had an extra 3/4 cup pumpkin puree (gross) but the risotto turned out quite well.
Saute 1 chopped onion and 10 sage leaves in olive oil in a saucepan. Stir in 2 cups arborio rice. Stir in 1/2 cup white wine until absorbed. Gradually add 6 cups chicken broth, stirring until absorbed; whisk in 3/4 cup pumpkin. Stir in 2 tablespoons butter and 1 cup grated parmesan.