Heat olive oil in large pan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute until fragrant.

Add Arborio rice to pan and stir to coat with oil. Cook 2-3 minutes, until edges of rice start to look translucent.

If using, pour in white wine and cook until absorbed by rice.

Begin adding heated vegetable broth, ½ cup at a time, stirring constantly. Wait until each ½ cup of broth is almost completely absorbed by rice before adding the next ½ cup.

Continue this process for about 20-25 minutes, until rice is creamy and al dente.

Stir in pumpkin puree, nutritional yeast and butter. Season with salt and pepper to taste.

Serve hot, garnished with brown sage butter, fried sage leaves and toasted pumpkin seeds, if desired.