Preheat oven to 400 degrees F. 

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a medium bowl, toss the pumpkin with 2 tablespoons of the olive oil, season with salt and pepper and spread in a single layer on the baking sheet. Roast for 40 to 55 minutes, stirring at least once until golden and caramelized on the edges. Set aside to cool.

In a small saucepan, bring the vegetable stock to a boil, reduce the heat to medium low and keep it on the stove at a bare simmer.

In a small saucepan over medium high heat, heat 1/8 inch of grapeseed oil. Add sage and once the leaves start to bubble, fry for 10-15 seconds. Carefully remove from oil and place on a paper towel lined plate and set aside. 

Heat the remaining 4 tablespoons of oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3-4 minutes. Add the garlic and when it releases its fragrance (about 30 seconds) add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until the wine is almost completely evaporated. Reduce heat to medium low. Add a ladle full of stock and stir constantly until the stock is almost completely absorbed. Add another ladle full of stock and again, stir constantly until it is almost all absorbed. Continue adding the stock in this manner until the rice is al dente – tender but still firm to the bite – and creamy, about 40 minutes. You may or may not use all of the stock. 

Remove from the heat and stir in the cheese, pumpkin, reserving some pumpkin to use as garnish. Add salt and pepper if necessary. Serve immediately, garnished with reserved pumpkin cubes and crispy sage.