Preheat oven to 200°C fan-forced. Toss pumpkin cubes with 2 tbsp olive oil, salt and pepper on a large baking tray.

Roast for 25–30 minutes, stirring halfway, until the edges are deeply caramelised and golden brown (some blackened edges are good). The flesh should be tender when pierced with a fork. Set aside 200g for garnish; roughly mash or roughly chop the remaining 400g for folding through.

Pour stock into a separate saucepan and bring to a gentle simmer. Keep it simmering throughout cooking.

Heat 2 tbsp olive oil and 20g butter in a large heavy-based saucepan over medium heat. Add diced onion and cook for 3–4 minutes, stirring often, until softened and translucent.

Stir in garlic and cook for 30 seconds until fragrant. Add arborio rice and stir constantly for 2 minutes until the grains are opaque at the edges but still translucent at the centre.

Pour in white wine and stir until almost completely absorbed, about 2 minutes.

Add warm stock one ladle at a time (roughly 240 ml per ladle), stirring frequently. Wait until each addition is almost completely absorbed before adding the next—this takes 18–20 minutes total. The rice should always look creamy, not dry or soupy.

After 18–20 minutes, the rice grains should be tender but still have a slight bite in the centre. Fold in the roughly chopped roasted pumpkin (400g) and stir gently. Season to taste with salt and pepper.

Remove from heat and stir through 30g butter and grated parmesan. The risotto should flow slightly on the plate—add a splash more warm stock if it's too thick.

While the risotto finishes, melt 50g butter in a small frying pan over medium heat. Swirl the pan constantly as the butter foams, watching for the milk solids to turn deep golden and smell nutty, about 3–4 minutes. Pour into a small bowl.

In the same pan, fry sage leaves in a little of the brown butter for 30–40 seconds per side until crispy. Set on paper towel and season with salt flakes.

Divide risotto among four warm bowls. Top each with reserved roasted pumpkin cubes, drizzle with sage brown butter, scatter with crispy sage leaves, and finish with a grind of black pepper and a pinch of sea salt flakes.